共 12 条
[1]
Levels of cis and transresveratrol and their glucosides in white and rose vitis vinifera wines from spain. ROMERO-PEREZ A I,LAMUELA-RAVENTOS R M,WATERHOUSE A L,et al. J . agric. food. chem . 1996
[2]
Direct analysis of resveratrol in wine by micellar electrokinetic capillary electrophoresis. CHU Q,O’ DWYER M,ZEECE M G. J . agric. food, chem . 1998
[3]
Resveratrol in wines: its contribution to potential cardiovascular protective activity. BRAVO ABAD F. Acta Alimentaria . 1996
[4]
Resveratrol content of some piedmont wines. DELL ORO V,CRAVERO Mc,MORAGLIIO G. Industrie Delle Bevande . 1996
[5]
Resveroctrol : isomeric molarabsorptivities and stability. TRELA B C,WATERHOUSE A L. J . agrie. food.chem . 1996
[6]
Resveroctrol : isomeric molarabsorptivities and stability. TRELA B C,WATERHOUSE A L. J . agrie. food.chem . 1996
[7]
Wine yeast and resveratrol contents. VACCA V,LECCIS L,FENU P,et al. Biotechnology Letters . 1997
[8]
Identification and assay of trihydroxystilbenes in wine and their biological properties. GOLDBERG D M,SOLEAS G J,HAHN S E,et al. Wine Nutritional and Therapeutic Benefits . 1997
[9]
Trans-resveratrol concentrations in berry skins and wines from grapes grown in Japan. OKUDA T,YOKOT SUKA K. American Journal of Enology and Viticulture . 1996
[10]
Effect of enological practices on the resveractrol isomer content of wine. JEANDET P,BESSIS R,MAUME B F et al. J . Agric. food. Chem . 1995