Variability of resveratrol (3, 5, 4′-trihydroxystilbene) content in relation to the fermentation processes bySaccharomyces cerevisiaestrains

✍ Scribed by Mario Franco; Gavina C. Coloru; Alessandra Del Caro; Giuseppina Emonti; Giovanni Farris; Gavina Manca; Tomasina G. Massa; Giovanni Pinna

• Book ID: 105898367
• Publisher: Springer
• Year: 2002
• Tongue: English
• Weight: 85 KB
• Volume: 214
• Category: Article
• ISSN: 0044-3026
• DOI: 10.1007/s00217-001-0436-3