Evolution of Resveratrol and Piceid Contents during the Industrial Winemaking Process of Sherry Wine

标题
Evolution of Resveratrol and Piceid Contents during the Industrial Winemaking Process of Sherry Wine
作者
关键词
-
出版物
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
Volume 58, Issue 7, Pages 4268-4273
出版商
American Chemical Society (ACS)
发表日期
2010-03-16
DOI
10.1021/jf9038666

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