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Effects of Plant-Derived Polyphenols on the Antioxidant Activity and Aroma of Sulfur-Dioxide-Free Red Wine.
Ma, Yi; Yu, Kangjie; Chen, Xiaojiao; Wu, Huixiang; Xiao, Xiongjun; Xie, Liming; Wei, Ziyun; Xiong, Rong; Zhou, Xun.
Afiliação
  • Ma Y; College of Bioengineering, Sichuan University of Science and Engineering, Yibin 644000, China.
  • Yu K; Engineering Technology Research Center of Special Grain for Wine Making, Yibin 644000, China.
  • Chen X; College of Bioengineering, Sichuan University of Science and Engineering, Yibin 644000, China.
  • Wu H; Engineering Technology Research Center of Special Grain for Wine Making, Yibin 644000, China.
  • Xiao X; College of Bioengineering, Sichuan University of Science and Engineering, Yibin 644000, China.
  • Xie L; Engineering Technology Research Center of Special Grain for Wine Making, Yibin 644000, China.
  • Wei Z; Department of Light Industry Textile Garment Testing, Guangdong Testing Institute of Product Quality Supervision, Guangzhou 510670, China.
  • Xiong R; College of Bioengineering, Sichuan University of Science and Engineering, Yibin 644000, China.
  • Zhou X; Engineering Technology Research Center of Special Grain for Wine Making, Yibin 644000, China.
Molecules ; 28(13)2023 Jul 06.
Article em En | MEDLINE | ID: mdl-37446916
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Texto completo: 1 Base de dados: MEDLINE Assunto principal: Vinho / Polifenóis Idioma: En Revista: Molecules Assunto da revista: BIOLOGIA Ano de publicação: 2023 Tipo de documento: Article País de afiliação: China
Texto completo
Imprimir
XML
PubMed Links
Buscar no Google

Texto completo: 1 Base de dados: MEDLINE Assunto principal: Vinho / Polifenóis Idioma: En Revista: Molecules Assunto da revista: BIOLOGIA Ano de publicação: 2023 Tipo de documento: Article País de afiliação: China