Resveratrol content in wine – resveratrol biochemical properties
Authors
Marie Mikolajková
Department of Plant Origin Foodstuffs Hygiene and Technology, Faculty of Veterinary Hygiene and Ecology, University of Veterinary Sciences Brno
Natalia Ladicka
Department of Plant Origin Foodstuffs Hygiene and Technology, Faculty of Veterinary Hygiene and Ecology, University of Veterinary Sciences Brno
Martina Janusova
Department of Plant Origin Foodstuffs Hygiene and Technology, Faculty of Veterinary Hygiene and Ecology, University of Veterinary Sciences Brno
Kristyna Ondrova
Department of Plant Origin Foodstuffs Hygiene and Technology, Faculty of Veterinary Hygiene and Ecology, University of Veterinary Sciences Brno
Hana Koudelkova Mikulaskova
Department of Plant Origin Foodstuffs Hygiene and Technology, Faculty of Veterinary Hygiene and Ecology, University of Veterinary Sciences Brno
Dani Dordevic
Department of Plant Origin Foodstuffs Hygiene and Technology, Faculty of Veterinary Hygiene and Ecology, University of Veterinary Sciences Brno
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
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© 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.