Variability of resveratrol (3,5,4 '-trihydroxystilbene) content in relation to the fermentation processes by Saccharomyces cerevisiae strains

Variability of resveratrol (3,5,4 '-trihydroxystilbene) content in relation to the fermentation processes by Saccharomyces cerevisiae strains / Franco, M.a., Coloru, G.c., DEL CARO, A., Emonti, G., Farris, G.a., Manca, G., Massa, T.g., Pinna, G.. - In: EUROPEAN FOOD RESEARCH AND TECHNOLOGY. - ISSN 1438-2377. - 214:3(2002), pp. 221-225. [10.1007/s00217-001-0436-3]