Resveratrol content in wines and musts from the south of Spain

• 1 July 2000
• journal article
• Published by Wiley in Molecular Nutrition & Food Research
• Vol. 44  (4) , 253-256
• https://doi.org/10.1002/1521-3803(20000701)44:4<253::aid-food253>3.0.co;2-u

Abstract

Keywords

• GLYCOSIDES
• HPLC CHROMATOGRAPHY
• QUANTITATIVE ANALYSIS
• SEASONAL VARIATION
• WINE
• ALLOMONE
• FILTRATION
• COMPOSITION