Wine: Food of poets and scientists

被引：3

作者：

Burlingame, Barbara ^{[1
]}

机构：

[1] Food & Agr Org United Nations, I-00100 Rome, Italy

来源：

JOURNAL OF FOOD COMPOSITION AND ANALYSIS | 2008年 / 21卷 / 08期

关键词：

Wine; Vitis vinifera; Biodiversity; Food composition;

D O I：

10.1016/j.jfca.2008.08.001

中图分类号：

O69 [应用化学];

学科分类号：

081704 ;

摘要：

引用

页码：587 / 588

页数：2

共 22 条

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[2] Antioxidant activity and phenolic content of Portuguese wine aged brandies [J].

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[5]

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Escudero, Ana ;

Pedro Perez-Trujillo, Juan ;

Cacho, Juan ;

Ferreira, Vicente .

JOURNAL OF FOOD COMPOSITION AND ANALYSIS, 2008, 21 (08) :708-715

[7] Development of a reference material for copper and iron in wine [J].

Espinoza, M. ;

Azar, C. Olea ;

Massiff, G. ;

Villa, A. .

JOURNAL OF FOOD COMPOSITION AND ANALYSIS, 2008, 21 (08) :684-688

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[9] Catechin, epicatechin, quercetin, rutin and resveratrol in red grape: Content, in vitro antioxidant activity and interactions [J].

Iacopini, P. ;

Baldi, M. ;

Storchi, P. ;

Sebastiani, L. .

JOURNAL OF FOOD COMPOSITION AND ANALYSIS, 2008, 21 (08) :589-598

[10] Metals in alcoholic beverages: A review of sources, effects, concentrations, removal, speciation, and analysis [J].

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