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MASO INTERNATIONAL – JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
Volume 11 (2021): Numero 1 (May 2021)
Accesso libero
Resveratrol content in wine – resveratrol biochemical properties
Marie Mikolajková
Marie Mikolajková
,
Natalia Ladicka
Natalia Ladicka
,
Martina Janusova
Martina Janusova
,
Kristyna Ondrova
Kristyna Ondrova
,
Hana Koudelkova Mikulaskova
Hana Koudelkova Mikulaskova
e
Dani Dordevic
Dani Dordevic
| 06 mag 2022
MASO INTERNATIONAL – JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
Volume 11 (2021): Numero 1 (May 2021)
INFORMAZIONI SU QUESTO ARTICOLO
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CONDIVIDI
Pubblicato online:
06 mag 2022
Pagine:
31 - 38
DOI:
https://doi.org/10.2478/mjfst-2022-0005
Parole chiave
resveratrol
,
wine
,
antioxidant capacity
,
cardioprotectivity
,
neuroprotectivity
© 2022 Marie Mikolajková et al., published by Sciendo
This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 3.0 License.
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