Skip to main content

Resveratrol content in wine – resveratrol biochemical properties Cover

.blurhash-client-img { display: none !important; }

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

Download Article

Download the full article as a PDF file.

Articles in this issue

DOI: https://doi.org/10.2478/mjfst-2022-0005 | Journal eISSN: 1805-529X | Journal ISSN: 1805-5281

Journal RSS Feed

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:

antioxidant capacity,

cardioprotectivity,

neuroprotectivity

Related subjects:

Business and economics,

Political economics,

Economic policy,

Business management,

Agribusiness, food industry,

Industrial chemistry,

Food science and technology,

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.

Volume 11 (2021): Issue 1 (May 2021)

Previous article