Resveratrol and its antioxidant and antimicrobial effectiveness

Food Chemistry

Volumn 83, Issue 4, 2003, Pages 585-593

  Filip, V ^a   Plockova M ^a   Smidrkal J ^a   Spickova Z ^a   Melzoch, K ^a   Schmidt, S ^b  

^a INSTITUTE OF CHEMICAL TECHNOLOGY   (Czech Republic)

^b SLOVAK UNIVERSITY OF TECHNOLOGY   (Slovakia)

Author keywords

Antimicrobial effect; Antioxidant; Lipid oxidation; Oxidation in emulsions; Resveratrol

Indexed keywords

ALCOHOL; ANTIOXIDANT; ASCORBYL PALMITATE; BUTYLCRESOL; MARGARINE; RAPESEED OIL; RESVERATROL; TRIACYLGLYCEROL; WATER;

ANTIMICROBIAL ACTIVITY; ANTIOXIDANT ACTIVITY; ARTICLE; ASPERGILLUS NIGER; CONCENTRATION RESPONSE; CONTROLLED STUDY; DRUG EFFICACY; DRUG SOLUBILITY; DRUG STABILITY; EMULSION; FUNGAL STRAIN; MOULD; NONHUMAN; PENICILLIUM EXPANSUM; SACCHAROMYCES CEREVISIAE; YEAST;

ASPERGILLUS; ASPERGILLUS NIGER; FUNGI; HELIANTHUS; PENICILLIUM; PENICILLIUM EXPANSUM; SINAPIS ARVENSIS;

EID: 0141737467     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0308-8146(03)00157-2     Document Type: Article

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