|
|
|
|
| LEADER |
03079nma a2201033 u 4500 |
| 001 |
EB002143349 |
| 003 |
EBX01000000000000001281475 |
| 005 |
00000000000000.0 |
| 007 |
cr||||||||||||||||||||| |
| 008 |
230202 ||| eng |
| 020 |
|
|
|a 9783036561271
|
| 020 |
|
|
|a 9783036561288
|
| 020 |
|
|
|a books978-3-0365-6127-1
|
| 100 |
1 |
|
|a Nardini, Mirella
|
| 245 |
0 |
0 |
|a Polyphenolic Compounds in Wine and Beer
|h Elektronische Ressource
|
| 260 |
|
|
|a Basel
|b MDPI - Multidisciplinary Digital Publishing Institute
|c 2022
|
| 300 |
|
|
|a 1 electronic resource (204 p.)
|
| 653 |
|
|
|a HPLC-UV-ESI-MSn
|
| 653 |
|
|
|a phenolic compounds
|
| 653 |
|
|
|a malt
|
| 653 |
|
|
|a tyrosol
|
| 653 |
|
|
|a phenols
|
| 653 |
|
|
|a walnut
|
| 653 |
|
|
|a green tea
|
| 653 |
|
|
|a phytoestrogen
|
| 653 |
|
|
|a unripe grape juice
|
| 653 |
|
|
|a menopause
|
| 653 |
|
|
|a ethylchloroformate
|
| 653 |
|
|
|a alcohol
|
| 653 |
|
|
|a beer
|
| 653 |
|
|
|a antioxidants
|
| 653 |
|
|
|a terroir
|
| 653 |
|
|
|a gas chromatography-mass spectrometry
|
| 653 |
|
|
|a health
|
| 653 |
|
|
|a antioxidant activity
|
| 653 |
|
|
|a PCA
|
| 653 |
|
|
|a wine color
|
| 653 |
|
|
|a phenolic acids
|
| 653 |
|
|
|a anthocyanins
|
| 653 |
|
|
|a Jean
|
| 653 |
|
|
|a binding
|
| 653 |
|
|
|a caftaric acid
|
| 653 |
|
|
|a butyric acid
|
| 653 |
|
|
|a bioactives
|
| 653 |
|
|
|a humulones
|
| 653 |
|
|
|a starmerella bacillaris
|
| 653 |
|
|
|a Research & information: general / bicssc
|
| 653 |
|
|
|a Biology, life sciences / bicssc
|
| 653 |
|
|
|a mixed fermentation
|
| 653 |
|
|
|a honey
|
| 653 |
|
|
|a prenylated flavonoids
|
| 653 |
|
|
|a polyphenol
|
| 653 |
|
|
|a winemaking
|
| 653 |
|
|
|a wine
|
| 653 |
|
|
|a alkylresorcinols
|
| 653 |
|
|
|a Mencía
|
| 653 |
|
|
|a Food & society / bicssc
|
| 653 |
|
|
|a flavonols
|
| 653 |
|
|
|a chestnut
|
| 653 |
|
|
|a licorice
|
| 653 |
|
|
|a red wine
|
| 653 |
|
|
|a hydroxycinnamic acids
|
| 653 |
|
|
|a hops
|
| 653 |
|
|
|a FPLC
|
| 653 |
|
|
|a health properties
|
| 653 |
|
|
|a prenylnarigenin
|
| 653 |
|
|
|a resveratrol
|
| 653 |
|
|
|a brewing
|
| 653 |
|
|
|a coffee
|
| 653 |
|
|
|a verjuice
|
| 653 |
|
|
|a co-pigmented anthocyanins
|
| 653 |
|
|
|a free anthocyanins
|
| 653 |
|
|
|a docking
|
| 653 |
|
|
|a fiber
|
| 653 |
|
|
|a ethanol
|
| 653 |
|
|
|a polyphenols
|
| 653 |
|
|
|a hydroxytyrosol
|
| 653 |
|
|
|a cocoa
|
| 653 |
|
|
|a drinking pattern
|
| 700 |
1 |
|
|a Nardini, Mirella
|
| 041 |
0 |
7 |
|a eng
|2 ISO 639-2
|
| 989 |
|
|
|b DOAB
|a Directory of Open Access Books
|
| 500 |
|
|
|a Creative Commons (cc), https://creativecommons.org/licenses/by/4.0/
|
| 024 |
8 |
|
|a 10.3390/books978-3-0365-6127-1
|
| 856 |
4 |
2 |
|u https://directory.doabooks.org/handle/20.500.12854/95897
|z DOAB: description of the publication
|
| 856 |
4 |
0 |
|u https://www.mdpi.com/books/pdfview/book/6554
|7 0
|x Verlag
|3 Volltext
|
| 082 |
0 |
|
|a 000
|
| 082 |
0 |
|
|a 610
|
| 520 |
|
|
|a This reprint describes the polyphenolic composition of wine and beer, with a special emphasis on extractive and analytical aspects. Furthermore, the effects of wine and beer polyphenols on human health are studied in the depth.
|