Influence of winemaking techniques on the resveratrol content, total phenolic content and antioxidant potential of red wines - Concepedia

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Influence of winemaking techniques on the resveratrol content, total phenolic content and antioxidant potential of red wines

116

Citations

22

References

2011

Year

Milica Atanacković Krstonošić, Aleksandar Petrović, Slobodan Jović, Ljiljana Bukarica, Mira Bursać, Jelena Cvejić

Food ChemistryRed WinesFood Bioactive CompoundWine PerceptionPhytochemistryPhytochemicalResveratrol ContentPolyphenolicsTotal Phenolic ContentHealth Sciences

References

	Year	Citations

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