Resveratrol and Piceid as Varietal Markers of White Wines

Resveratrol and Piceid as Varietal Markers of White Wines

Keywords: White wines; resveratrol; piceid; characterization

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Bibliographische Detailangaben
Veröffentlicht in:Journal of agricultural and food chemistry 1996-08, Vol.44 (8), p.1975-1978
Hauptverfasser: Romero-Pérez, Ana I, Lamuela-Raventós, Rosa M, Buxaderas, Susana, Carmen de la Torre-Boronat, M
Format: Artikel
Sprache:eng
Schlagworte:
ACIDE COUMARIQUE
ACIDE PHENOLIQUE
ACIDOS CUMARICOS
ACIDOS FENOLICOS
ANALYSIS OF VARIANCE
AROMATIC COMPOUNDS
Biological and medical sciences
CHEMICAL COMPOSITION
COMPOSE AROMATIQUE
COMPOSICION QUIMICA
COMPOSITION CHIMIQUE
COMPUESTOS AROMATICOS
COUMARIC ACIDS
CULTIVARS
DIFFERENTIATION
Fermented food industries
Food industries
Fundamental and applied biological sciences. Psychology
METHODE STATISTIQUE
METODOS ESTADISTICOS
PHENOLIC ACIDS
PRINCIPAL COMPONENT ANALYSIS
STATISTICAL METHODS
STILBENES
VARIEDADES
VARIETE
VARIETIES
VIN
VINOS
WINES
Wines and vinegars
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Beschreibung
Zusammenfassung:Keywords: White wines; resveratrol; piceid; characterization
ISSN:0021-8561
1520-5118
DOI:10.1021/jf960211g