Polyphenolic Compounds in Wine and Beer

Polyphenolic Compounds in Wine and Beer

Show other versions (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.

Saved in:

Bibliographic Details
Other Authors:	Nardini, Mirella (Editor)
Format:	Electronic Book Chapter
Language:	English
Published:	Basel MDPI - Multidisciplinary Digital Publishing Institute 2023
Subjects:	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
Online Access:	DOAB: download the publication DOAB: description of the publication
Tags:	Add Tag No Tags, Be the first to tag this record!

Internet

DOAB: download the publication
DOAB: description of the publication

3rd Floor Main Library

Holdings details from 3rd Floor Main Library
Call Number:	A1234.567
Copy 1	Available