Zobrazeno 1 - 2
of 2
pro vyhledávání: '"† Ana I. Romero-Pérez"'
Autor:
M. C. De La Torre-Boronat, Rosa M. Lamuela-Raventós, † Ana I. Romero-Pérez, and Andrew L. Waterhouse
Publikováno v:
Journal of Agricultural and Food Chemistry. 44:2124-2128
The resveratrol monomers (trans-piceid, cis-piceid, trans-resveratrol, and cis-resveratrol) have been previously identified and quantified in red wines. Here, the levels of these compounds in Spanish white and rose wines are described. For white wine
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::c1013035c2d9c70f6c61b485da319630
https://doi.org/10.1021/jf9507654
https://doi.org/10.1021/jf9507654
Autor:
Susana Buxaderas, Ana I. Romero‐Pérez, Concepcion Betes-Saura, Rosa M. Lamuela-Raventós, Cristina Andres-Lacueva
Publikováno v:
BioFactors. 6:437-439
Phenols have antioxidant properties, owed by their phenolic hydroxyls, which seem to be responsible for the physiological effects attributed to moderate wine consumption [5,8]. In red vinification, since the musts are macerated with the skins, red wi
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::8f1d115f8fcee9e2611266819f611617
https://doi.org/10.1002/biof.5520060413
https://doi.org/10.1002/biof.5520060413