Bearbmagovva

Polyphenolic Compounds in Wine and Beer

Čájet eará veršuvnnaid (1)

This reprint describes the polyphenolic composition of wine and beer, with a special emphasis on extractive and analytical aspects. Furthermore, the effects of wine and beer polyphenols on human health are studied in the depth.

Furkejuvvon:

Bibliográfalaš dieđut
Eará dahkkit:	Nardini, Mirella (Doaimmaheaddji)
Materiálatiipa:	Elektrovnnalaš Girjji oassi
Giella:	eaŋgalasgiella
Almmustuhtton:	Basel MDPI - Multidisciplinary Digital Publishing Institute 2022
Fáttát:	Research & information: general Biology, life sciences Food & society beer polyphenols antioxidant activity walnut chestnut green tea coffee cocoa honey licorice antioxidants prenylated flavonoids tyrosol hydroxytyrosol alkylresorcinols hops malt health menopause polyphenol phytoestrogen prenylnarigenin humulones ethanol bioactives resveratrol red wine ethylchloroformate gas chromatography-mass spectrometry alcohol butyric acid fiber drinking pattern wine winemaking brewing phenolic compounds binding health properties docking Mencía Jean terroir anthocyanins phenolic acids flavonols wine color phenols HPLC-UV-ESI-MSn free anthocyanins co-pigmented anthocyanins mixed fermentation starmerella bacillaris PCA hydroxycinnamic acids caftaric acid verjuice FPLC unripe grape juice
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Interneahtta

DOAB: download the publication
DOAB: description of the publication

3rd Floor Main Library

oažžasuvvan: 3rd Floor Main Library
Hildobáiki:	A1234.567
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