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pro vyhledávání: '"Kovač Vladimir M."'
Publikováno v:
Acta Periodica Technologica, Vol 2005, Iss 36, Pp 61-70 (2005)
The evidence of compounds that increase the nutritive value of red wines has been presented in a number of papers. These compounds include catechins and proanthocyanidins among others. Their protective effect on the cardiovascular system and anticarc
Externí odkaz:
https://doaj.org/article/5824478b694f4fac947468e5603f32d5
