JOURNAL OF FOOD COMPOSITION AND ANALYSIS

In vitro antioxidant activity and phenolic composition of Georgian, Central and West European wines.

Tauchen J., Maršík P., Kvasnicová M., Maghradze D., Kokoška L., Vaněk T., Landa P.
JOURNAL OF FOOD COMPOSITION AND ANALYSIS 41 : 113-121 , 2015
Klíčová slova: Red wine, White wine, Antioxidant aktivity, HPLC, Kakhetian fermentation method, Phenolic compounds, Rkatsiteli, Saperavi, Food composition

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Ústav experimentální botaniky AV ČR, v. v. i.
poznáváme svět rostlin

Ústav experimentální botaniky AV ČR, v. v. i.
poznáváme svět rostlin

JOURNAL OF FOOD COMPOSITION AND ANALYSIS

In vitro antioxidant activity and phenolic composition of Georgian, Central and West European wines.