Part I. Polyphenols composition and antioxidant potential during ‘Blaufränkisch’ grape maceration and red wine maturation, and the effects of trans-resveratrol addition
| Autor: | Poklar Ulrih, Nataša, Opara, Rok, Skrt, Mihaela, Košmerl, Tatjana, Wondra, Mojmir, Abram, Veronika |
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| Zdroj: | In Food and Chemical Toxicology March 2020 137 |
| Databáze: | ScienceDirect |
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