A validated HPLC method for the quantitative analysis of trans-resveratrol and trans-piceid in Hungarian wines

Journal of Chromatographic Science

Volumn 43, Issue 9, 2005, Pages 445-449

  Mark, Laszlo ^a   Nikfardjam, Martin S Pour ^b   Avar, Peter ^a   Ohmacht, Robert ^a  

^a UNIVERSITY OF PÉCS   (Hungary)

^b FVM Research Institute for Viticulture and Enology   (Hungary)

Author keywords

[No Author keywords available]

Indexed keywords

EID: 27744449795     PISSN: 00219665     EISSN: 00219665     Source Type: Journal    
DOI: 10.1093/chromsci/43.9.445     Document Type: Article

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