Functional Properties of Grape and Wine Polyphenols

Plant Foods for Human Nutrition

Volumn 70, Issue 4, 2015, Pages 454-462

  Giovinazzo, Giovanna ^a   Grieco, Francesco ^a  

^a INSTITUTE OF SCIENCES OF FOOD PRODUCTION   (Italy)

Author keywords

Bioactive molecules; Functional food; Grape; Wine

Indexed keywords

ANTIINFECTIVE AGENT; ANTIOXIDANT; FLAVONOID; PHENOL DERIVATIVE; POLYPHENOL;

ANALYSIS; BIOAVAILABILITY; CHEMISTRY; CHRONIC DISEASE; DIET; DIETARY SUPPLEMENT; FERMENTATION; FRUIT; HUMAN; METABOLISM; OXIDATION REDUCTION REACTION; VITIS; WINE;

ANTI-INFECTIVE AGENTS; ANTIOXIDANTS; BIOLOGICAL AVAILABILITY; CHRONIC DISEASE; DIET; DIETARY SUPPLEMENTS; FERMENTATION; FLAVONOIDS; FRUIT; HUMANS; OXIDATION-REDUCTION; PHENOLS; POLYPHENOLS; VITIS; WINE;

EID: 84948587539     PISSN: 09219668     EISSN: 15739104     Source Type: Journal    
DOI: 10.1007/s11130-015-0518-1     Document Type: Article

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