Bioactive compounds in wine: Resveratrol, hydroxytyrosol and melatonin: A review

  1. Fernández-Mar, M.I.
  2. Mateos, R.
  3. García-Parrilla, M.C.
  4. Puertas, B.
  5. Cantos-Villar, E.
Journal:
Food Chemistry

ISSN: 1873-7072,  0308-8146

Year of publication: 2012

Volume: 130

Issue: 4

Pages: 797-813

Type: Review

DOI: 10.1016/J.FOODCHEM.2011.08.023 GOOGLE SCHOLAR
Data source: Scopus