Influence of some technological practices on the quantity of resveratrol in wine

• 23 March 1998
• journal article
• research article
• Published by Springer Nature in Zeitschrift Für Lebensmitteluntersuchung Und -Forschung A
• Vol. 206  (3) , 151-155
• https://doi.org/10.1007/s002170050232

Abstract

Keywords

• KEY WORDS HPLC
• RESVERATROL
• WINES
• FINING AGENTS
• HYPEROXIDATION