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Resveratrol content in wine – resveratrol biochemical properties Cover

Resveratrol content in wine – resveratrol biochemical properties

MASO INTERNATIONAL – JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
Volume 11 (2021): Issue 1 (May 2021)
By: Marie Mikolajková,  Natalia Ladicka,  Martina Janusova,  Kristyna Ondrova,  Hana Koudelkova Mikulaskova and  Dani Dordevic  
Open Access
|May 2022
DOI: https://doi.org/10.2478/mjfst-2022-0005 | Journal eISSN: 1805-529X | Journal ISSN: 1805-5281
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Language: English
Page range: 31 - 38
Published on: May 6, 2022
Published by: University of Veterinary Sciences Brno
In partnership with: Paradigm Publishing Services
Publication frequency: 1 issue per year
Keywords:
resveratrol,
wine,
antioxidant capacity,
cardioprotectivity,
neuroprotectivity
Related subjects:
Business and economics,
Political economics,
Economic policy,
Business management,
Industries,
Agribusiness, food industry,
Industrial chemistry,
Food science and technology,
Medicine,
Veterinary medicine

© 2022 Marie Mikolajková, Natalia Ladicka, Martina Janusova, Kristyna Ondrova, Hana Koudelkova Mikulaskova, Dani Dordevic, published by University of Veterinary Sciences Brno
This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 3.0 License.

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