Resveratrol and bioactive properties in table wines from organic and conventional production system
<em>The health benefits by consumption wine have been linked to presence of bioactive compounds in particular, anthocyanins, phenolic compounds, resveratrol and quercetin. The type and form of grape production, as well as processing affect these wine properties. In this study was evaluated the...
| Main Authors: | , , , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Universidade Federal de Rondonópolis
2014-03-01
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| Series: | Scientific Electronic Archives |
| Subjects: | |
| Online Access: | http://www.seasinop.com.br/revista/index.php/SEA/article/view/84 |