Explore
Polyphenolic Compounds in Wine and Beer
0 Ungluers have
Faved this Work
Login to Fave
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.
This book is included in DOAB.
Why read this book? Have your say.
You must be logged in to comment.
Rights Information
Are you the author or publisher of this work? If so, you can claim it as yours by registering as an Unglue.it rights holder.Downloads
This work has been downloaded 89 times via unglue.it ebook links.
- 89 - pdf (CC BY) at Unglue.it.
Keywords
- alcohol
- alkylresorcinols
- Anthocyanins
- antioxidant activity
- Antioxidants
- beer
- binding
- bioactives
- Biology, Life Sciences
- Brewing
- butyric acid
- caftaric acid
- chestnut
- co-pigmented anthocyanins
- Cocoa
- coffee
- Cultural Studies
- docking
- drinking pattern
- Ethanol
- ethylchloroformate
- fiber
- flavonols
- Food & society
- FPLC
- free anthocyanins
- gas chromatography–mass spectrometry
- green tea
- Health
- health properties
- Honey
- hops
- HPLC-UV-ESI-MSn
- humulones
- hydroxycinnamic acids
- hydroxytyrosol
- Jean
- licorice
- malt
- Mathematics & science
- Mencía
- Menopause
- mixed fermentation
- PCA
- phenolic acids
- phenolic compounds
- phenols
- phytoestrogen
- polyphenol
- Polyphenols
- prenylated flavonoids
- prenylnarigenin
- red wine
- Reference, information & interdisciplinary subjects
- Research & information: general
- resveratrol
- Society & culture: general
- Society & Social Sciences
- starmerella bacillaris
- terroir
- tyrosol
- unripe grape juice
- verjuice
- Walnut
- wine
- wine color
- winemaking
Links
DOI: 10.3390/books978-3-0365-6127-1Editions