Resveratrol glucosides are important components of commercial wines

American Journal of Enology and Viticulture

Volumn 47, Issue 4, 1996, Pages 415-420

  Goldberg, David M ^a   Ng, Eric ^b   Karumanchiri, Alex ^d   Diamandis, Eleftherios P ^a   Soleas, George J ^c  

^a UNIVERSITY OF TORONTO   (Canada)

^b Liquor Control Board of Ontario   (Canada)

^c Andres Wines Ltd   (Canada)

^d NONE

Author keywords

Cabernet Sauvignon; high performance liquid chromatography; Merlot; phytoalexin; Pinot noir; polydatin; resveratrol; Shiraz

Indexed keywords

EID: 0030445998     PISSN: 00029254     EISSN: None     Source Type: Journal    
DOI: None     Document Type: Article

References (31)

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