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Polyphenolic Compounds in Wine and Beer

dc.contributor.editorNardini, Mirella
dc.date.accessioned2023-01-05T12:37:34Z
dc.date.available2023-01-05T12:37:34Z
dc.date.issued2022
dc.identifierONIX_20230105_9783036561288_126
dc.identifier.urihttps://directory.doabooks.org/handle/20.500.12854/95897
dc.description.abstractThis reprint describes the polyphenolic composition of wine and beer, with a special emphasis on extractive and analytical aspects. Furthermore, the effects of wine and beer polyphenols on human health are studied in the depth.
dc.languageEnglish
dc.subject.classificationthema EDItEUR::G Reference, Information and Interdisciplinary subjects::GP Research and information: generalen_US
dc.subject.classificationthema EDItEUR::P Mathematics and Science::PS Biology, life sciencesen_US
dc.subject.classificationthema EDItEUR::J Society and Social Sciences::JB Society and culture: general::JBC Cultural and media studies::JBCC Cultural studies::JBCC4 Cultural studies: food and societyen_US
dc.subject.otherbeer
dc.subject.otherpolyphenols
dc.subject.otherantioxidant activity
dc.subject.otherwalnut
dc.subject.otherchestnut
dc.subject.othergreen tea
dc.subject.othercoffee
dc.subject.othercocoa
dc.subject.otherhoney
dc.subject.otherlicorice
dc.subject.otherantioxidants
dc.subject.otherprenylated flavonoids
dc.subject.othertyrosol
dc.subject.otherhydroxytyrosol
dc.subject.otheralkylresorcinols
dc.subject.otherhops
dc.subject.othermalt
dc.subject.otherhealth
dc.subject.othermenopause
dc.subject.otherpolyphenol
dc.subject.otherphytoestrogen
dc.subject.otherprenylnarigenin
dc.subject.otherhumulones
dc.subject.otherethanol
dc.subject.otherbioactives
dc.subject.otherresveratrol
dc.subject.otherred wine
dc.subject.otherethylchloroformate
dc.subject.othergas chromatography–mass spectrometry
dc.subject.otheralcohol
dc.subject.otherbutyric acid
dc.subject.otherfiber
dc.subject.otherdrinking pattern
dc.subject.otherwine
dc.subject.otherwinemaking
dc.subject.otherbrewing
dc.subject.otherphenolic compounds
dc.subject.otherbinding
dc.subject.otherhealth properties
dc.subject.otherdocking
dc.subject.otherMencía
dc.subject.otherJean
dc.subject.otherterroir
dc.subject.otheranthocyanins
dc.subject.otherphenolic acids
dc.subject.otherflavonols
dc.subject.otherwine color
dc.subject.otherphenols
dc.subject.otherHPLC-UV-ESI-MSn
dc.subject.otherfree anthocyanins
dc.subject.otherco-pigmented anthocyanins
dc.subject.othermixed fermentation
dc.subject.otherstarmerella bacillaris
dc.subject.otherPCA
dc.subject.otherhydroxycinnamic acids
dc.subject.othercaftaric acid
dc.subject.otherverjuice
dc.subject.otherFPLC
dc.subject.otherunripe grape juice
dc.titlePolyphenolic Compounds in Wine and Beer
dc.typebook
oapen.identifier.doi10.3390/books978-3-0365-6127-1
oapen.relation.isPublishedBy46cabcaa-dd94-4bfe-87b4-55023c1b36d0
oapen.relation.isbn9783036561288
oapen.relation.isbn9783036561271
oapen.pages204
oapen.place.publicationBasel


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