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

Academic Article

Publication Date:

2002

Short description:

Variability of resveratrol (3,5,4' -trihydroxystilbene) content in relation to the fermentation processes by Saccaromyces cerevisiae strains / M. A., Franco; G. C., Coloru; DEL CARO, Alessandra; G., Emonti; G. A., Farris; Manca, Gavina; T. G., Massa; G., Pinna. - In: EUROPEAN FOOD RESEARCH AND TECHNOLOGY. - ISSN 1438-2377. - 214:(2002), pp. 221-225.

Iris type:

1.1 Articolo in rivista

List of contributors:

M. A., Franco; G. C., Coloru; DEL CARO, Alessandra; G., Emonti; G. A., Farris; Manca, Gavina; T. G., Massa; G., Pinna

Authors of the University:

DEL CARO Alessandra

MANCA Gavina

Handle:

https://iris.uniss.it/handle/11388/60745

Published in:

EUROPEAN FOOD RESEARCH AND TECHNOLOGY

Journal