| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 10541927 | Food Chemistry | 2012 | 6 Pages |
Abstract
⺠Resveratrol, total phenols and antioxidant potential in wines were examined. ⺠Effect of thermovinification and separation of pomace on four varieties were examined. ⺠Resveratrol content depends on variety, no obvious correlation with technology. ⺠Thermovinification increased total phenols and antioxidant potential. ⺠Correlation was observed between total phenols and antioxidant potential.
Keywords
Related Topics
Physical Sciences and Engineering
Chemistry
Analytical Chemistry
Authors
Milica AtanackoviÄ, Aleksandar PetroviÄ, Slobodan JoviÄ, Ljiljana GojkoviÄ- Bukarica, Mira BursaÄ, Jelena CvejiÄ,