INCREASE OF TRANS-RESVERATROL IN TYPICAL SICILIAN WINE USING B-GLUCOSIDASE FROM VARIOUS SOURCES

Aldo Todaro, Pier Giorgio Pifferi, Aldo Todaro, Rosa Palmeri, Riccardo N. Barbagallo, Giovanni Spagna

Risultato della ricerca: Article › peer review

All Science Journal Classification (ASJC) codes

@article{7e7fa434e34f40cb828c84d736da9bb6,

title = "INCREASE OF TRANS-RESVERATROL IN TYPICAL SICILIAN WINE USING B-GLUCOSIDASE FROM VARIOUS SOURCES",

keywords = "Anthocyanin, Eggplant peels, Extraction, Organic acids, Anthocyanin, Eggplant peels, Extraction, Organic acids",

author = "Aldo Todaro and Pifferi, {Pier Giorgio} and Aldo Todaro and Rosa Palmeri and Barbagallo, {Riccardo N.} and Giovanni Spagna",

year = "2008",

language = "English",

volume = "114",

journal = "FOOD CHEMISTRY",

issn = "0308-8146",

}

TY - JOUR

T1 - INCREASE OF TRANS-RESVERATROL IN TYPICAL SICILIAN WINE USING B-GLUCOSIDASE FROM VARIOUS SOURCES

AU - Todaro, Aldo

AU - Pifferi, Pier Giorgio

AU - Todaro, Aldo

AU - Palmeri, Rosa

AU - Barbagallo, Riccardo N.

AU - Spagna, Giovanni

PY - 2008

Y1 - 2008

KW - Anthocyanin

KW - Eggplant peels

KW - Extraction

KW - Organic acids

KW - Anthocyanin

KW - Eggplant peels

KW - Extraction

KW - Organic acids

UR - http://hdl.handle.net/10447/62857

M3 - Article

VL - 114

JO - FOOD CHEMISTRY

JF - FOOD CHEMISTRY

SN - 0308-8146

ER -