摘要 : The phenolic composition including hydroxybenzoic acids, hydroxycinnamic acids and flavan-3-ols was identified and quantified in all studied samples by using a reversed-phase high-performance liquid chromatography (HPLC) system co... 展开
作者 | D. Komes D. Ulrich K. Kovacevic Ganic T. Lovric |
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作者单位 | |
期刊名称 | 《Vitis》 |
页码/总页数 | p.77-84 / 8 |
语种/中图分类号 | 英语 / S6 |
关键词 | antioxidant activity BCB DPPH fermentation polyphenols volatiles wine |
馆藏号 | S-015 |