Wine :: phenolic composition, classification and health benefits /
Gespeichert in:
| Weitere Verfasser: | |
|---|---|
| Format: | Elektronisch E-Book |
| Sprache: | English |
| Veröffentlicht: |
New York :
Nova Publishers,
[2014]
|
| Schriftenreihe: | Food and beverage consumption and health series.
|
| Schlagworte: | |
| Online-Zugang: | Volltext |
| Beschreibung: | 1 online resource |
| Bibliographie: | Includes bibliographical references and index. |
| ISBN: | 9781633210592 1633210596 |
Internformat
MARC
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| 245 | 0 | 0 | |a Wine : |b phenolic composition, classification and health benefits / |c Youssef El Rayess, editor. |
| 264 | 1 | |a New York : |b Nova Publishers, |c [2014] | |
| 264 | 4 | |c ©2014 | |
| 300 | |a 1 online resource | ||
| 336 | |a text |b txt |2 rdacontent | ||
| 337 | |a computer |b c |2 rdamedia | ||
| 338 | |a online resource |b cr |2 rdacarrier | ||
| 490 | 1 | |a Food and beverage consumption and health | |
| 504 | |a Includes bibliographical references and index. | ||
| 588 | 0 | |a Print version record. | |
| 505 | 0 | |a WINE: PHENOLIC COMPOSITION, CLASSIFICATION AND HEALTH BENEFITS; WINE: PHENOLIC COMPOSITION, CLASSIFICATION AND HEALTH BENEFITS; Library of Congress Cataloging-in-Publication Data; CONTENTS; PREFACE; Chapter 1: GRAPE PHENOLIC COMPOSITION AND ANTIOXIDANT CAPACITY; ABSTRACT; INTRODUCTION; TYPES AND DISTRIBUTION OF POLYPHENOLS IN GRAPES: GENERAL APPROACH; ROLE OF PHENOLIC COMPOUNDS IN GRAPE ANTIOXIDANT CAPACITY; CONCLUSION; REFERENCES; Chapter 2: CHARACTERIZATION OF RED WINES POLYPHENOLICS EMPLOYING SENSORS AND BIOSENSORS; ABSTRACT; INTRODUCTION; POLYPHENOLS IN RED WINES. | |
| 505 | 8 | |a INFLUENCE OF PHENOLICS ON RED WINE ORGANOLEPTIC PROPERTIESELECTROANALYTICAL TECHNIQUES EMPLOYED IN ANALYSIS OF POLYPHENOLS IN WINE; FUTURE TRENDS AND PERSPECTIVES; ACKNOWLEDGMENTS; REFERENCES; Chapter 3: ANALYTICAL METHODS FOR WINE POLYPHENOLS ANALYSIS AND FOR THEIR ANTIOXIDANT ACTIVITY EVALUATION; ABSTRACT; INTRODUCTION; SPECTROSCOPIC ANALYSIS; SPECTROPHOTOMETRIC MEASUREMENT OF RED WINE COLOR; SPECTROPHOTOMETRIC MEASUREMENT FOR WINE POLYPHENOLS QUANTIFICATION; CHROMATOGRAPHIC TECHNIQUES FOR GRAPE AND WINE POLYPHENOLS SEPARATION AND QUANTIFICATION. | |
| 505 | 8 | |a ELECTROANALYTICAL TECHNIQUES FOR WINE POLYPHENOLS ANALYSISOVERVIEW OF THE ASSAY METHODS USED TO ESTIMATE WINE ANTIOXIDANT PROPERTIES; CHEMICAL ASSAY; COMPARISON OF CHEMICAL METHODS; BIOLOGICAL ASSAY; CONCLUSION; REFERENCES; Chapter 4: IMPACT OF WINEMAKING TECHNIQUES ON PHENOLIC COMPOUNDS COMPOSITION AND CONTENT OF WINE: A REVIEW; ABSTRACT; INTRODUCTION; IMPACT OF EXTRACTION PROCESSES AND PROCEDURES; MACERATION ENZYMES; EFFECT OF YEASTS AND BACTERIA; REACTION BETWEEN ANTHOCYANINS AND TANNINS: IMPACT OF MICRO-OXYGENATION; BARREL AGING; AGING ON LEES; FILTRATION AND MEMBRANE TECHNIQUES. | |
| 505 | 8 | |a FINING AGENTSCONCLUSION; REFERENCES; Chapter 5: RED WINE: A FUNCTIONAL BEVERAGE?; ABSTRACT; INTRODUCTION; TECHNOLOGICAL DETERMINANTS OF ANTIOXIDANT CONTENTS AND ACTIVITY IN GRAPES AND WINES; POLYPHENOLS BIOLOGICAL PROPERTIES; POLYPHENOL MECHANISMS OF ACTION AGAINST CHRONIC DISEASES; POLYPHENOL BIOAVAILABILITY AND DELIVERY; CONCLUSION; ACKNOWLEDGMENT; REFERENCES; Chapter 6: WINE PHENOLS AND LACCASE: AN AMBIVALENT RELATIONSHIP; ABSTRACT; INTRODUCTION; POLYPHENOLS; BOTRYTIS CINEREA; FUNGAL LACCASES; BIOTECHNOLOGICAL ASPECTS; CONCLUSION; ACKNOWLEDGMENT; REFERENCES. | |
| 505 | 8 | |a Chapter 7: TRENDS ON ANALYTICAL METHODS FOR RESVERATROL, A MAJOR BIOACTIVE COMPOUND IN WINESABSTRACT; INTRODUCTION; BIOSYNTHESIS OF RESVERATROL; FACTORS AFFECTING RESVERATROL CONTENT IN WINES; CURRENT ANALYTICAL METHODS; MOLECULARLY IMPRINTED POLYMERS; CONCLUSION; ACKNOWLEDGMENTS; REFERENCES; Chapter 8: QUALITY MAPPING: AN EXPLORATORY APPROACH FOR EVALUATING THE CHEMICALS DRIVING IN-MOUTH QUALITY IN RED WINES; ABSTRACT; INTRODUCTION; MATERIAL AND METHODS; RESULTS AND DISCUSSION; CONCLUSION; ACKNOWLEDGMENTS; REFERENCES. | |
| 650 | 0 | |a Wine |x Composition. |0 http://id.loc.gov/authorities/subjects/sh2010013351 | |
| 650 | 0 | |a Phenols. |0 http://id.loc.gov/authorities/subjects/sh85100676 | |
| 650 | 0 | |a Phenols |x Physiological effect. |0 http://id.loc.gov/authorities/subjects/sh85100677 | |
| 650 | 2 | |a Phenols |0 https://id.nlm.nih.gov/mesh/D010636 | |
| 650 | 6 | |a Phénols. | |
| 650 | 6 | |a Phénols |x Effets physiologiques. | |
| 650 | 7 | |a SCIENCE |x Chemistry |x Organic. |2 bisacsh | |
| 650 | 7 | |a Phenols |2 fast | |
| 650 | 7 | |a Phenols |x Physiological effect |2 fast | |
| 650 | 7 | |a Wine |x Composition |2 fast | |
| 700 | 1 | |a El Rayess, Youssef. | |
| 776 | 0 | 8 | |i Print version: |t Wine. |d New York : Nova Publishers, [2014] |z 9781633210486 |w (DLC) 2014939982 |
| 830 | 0 | |a Food and beverage consumption and health series. | |
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Datensatz im Suchindex
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| _version_ | 1816882278305890304 |
| adam_text | |
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| author2 | El Rayess, Youssef |
| author2_role | |
| author2_variant | r y e ry rye |
| author_facet | El Rayess, Youssef |
| author_sort | El Rayess, Youssef |
| building | Verbundindex |
| bvnumber | localFWS |
| callnumber-first | T - Technology |
| callnumber-label | TP548 |
| callnumber-raw | TP548.5.A5 |
| callnumber-search | TP548.5.A5 |
| callnumber-sort | TP 3548.5 A5 |
| callnumber-subject | TP - Chemical Technology |
| collection | ZDB-4-EBA |
| contents | WINE: PHENOLIC COMPOSITION, CLASSIFICATION AND HEALTH BENEFITS; WINE: PHENOLIC COMPOSITION, CLASSIFICATION AND HEALTH BENEFITS; Library of Congress Cataloging-in-Publication Data; CONTENTS; PREFACE; Chapter 1: GRAPE PHENOLIC COMPOSITION AND ANTIOXIDANT CAPACITY; ABSTRACT; INTRODUCTION; TYPES AND DISTRIBUTION OF POLYPHENOLS IN GRAPES: GENERAL APPROACH; ROLE OF PHENOLIC COMPOUNDS IN GRAPE ANTIOXIDANT CAPACITY; CONCLUSION; REFERENCES; Chapter 2: CHARACTERIZATION OF RED WINES POLYPHENOLICS EMPLOYING SENSORS AND BIOSENSORS; ABSTRACT; INTRODUCTION; POLYPHENOLS IN RED WINES. INFLUENCE OF PHENOLICS ON RED WINE ORGANOLEPTIC PROPERTIESELECTROANALYTICAL TECHNIQUES EMPLOYED IN ANALYSIS OF POLYPHENOLS IN WINE; FUTURE TRENDS AND PERSPECTIVES; ACKNOWLEDGMENTS; REFERENCES; Chapter 3: ANALYTICAL METHODS FOR WINE POLYPHENOLS ANALYSIS AND FOR THEIR ANTIOXIDANT ACTIVITY EVALUATION; ABSTRACT; INTRODUCTION; SPECTROSCOPIC ANALYSIS; SPECTROPHOTOMETRIC MEASUREMENT OF RED WINE COLOR; SPECTROPHOTOMETRIC MEASUREMENT FOR WINE POLYPHENOLS QUANTIFICATION; CHROMATOGRAPHIC TECHNIQUES FOR GRAPE AND WINE POLYPHENOLS SEPARATION AND QUANTIFICATION. ELECTROANALYTICAL TECHNIQUES FOR WINE POLYPHENOLS ANALYSISOVERVIEW OF THE ASSAY METHODS USED TO ESTIMATE WINE ANTIOXIDANT PROPERTIES; CHEMICAL ASSAY; COMPARISON OF CHEMICAL METHODS; BIOLOGICAL ASSAY; CONCLUSION; REFERENCES; Chapter 4: IMPACT OF WINEMAKING TECHNIQUES ON PHENOLIC COMPOUNDS COMPOSITION AND CONTENT OF WINE: A REVIEW; ABSTRACT; INTRODUCTION; IMPACT OF EXTRACTION PROCESSES AND PROCEDURES; MACERATION ENZYMES; EFFECT OF YEASTS AND BACTERIA; REACTION BETWEEN ANTHOCYANINS AND TANNINS: IMPACT OF MICRO-OXYGENATION; BARREL AGING; AGING ON LEES; FILTRATION AND MEMBRANE TECHNIQUES. FINING AGENTSCONCLUSION; REFERENCES; Chapter 5: RED WINE: A FUNCTIONAL BEVERAGE?; ABSTRACT; INTRODUCTION; TECHNOLOGICAL DETERMINANTS OF ANTIOXIDANT CONTENTS AND ACTIVITY IN GRAPES AND WINES; POLYPHENOLS BIOLOGICAL PROPERTIES; POLYPHENOL MECHANISMS OF ACTION AGAINST CHRONIC DISEASES; POLYPHENOL BIOAVAILABILITY AND DELIVERY; CONCLUSION; ACKNOWLEDGMENT; REFERENCES; Chapter 6: WINE PHENOLS AND LACCASE: AN AMBIVALENT RELATIONSHIP; ABSTRACT; INTRODUCTION; POLYPHENOLS; BOTRYTIS CINEREA; FUNGAL LACCASES; BIOTECHNOLOGICAL ASPECTS; CONCLUSION; ACKNOWLEDGMENT; REFERENCES. Chapter 7: TRENDS ON ANALYTICAL METHODS FOR RESVERATROL, A MAJOR BIOACTIVE COMPOUND IN WINESABSTRACT; INTRODUCTION; BIOSYNTHESIS OF RESVERATROL; FACTORS AFFECTING RESVERATROL CONTENT IN WINES; CURRENT ANALYTICAL METHODS; MOLECULARLY IMPRINTED POLYMERS; CONCLUSION; ACKNOWLEDGMENTS; REFERENCES; Chapter 8: QUALITY MAPPING: AN EXPLORATORY APPROACH FOR EVALUATING THE CHEMICALS DRIVING IN-MOUTH QUALITY IN RED WINES; ABSTRACT; INTRODUCTION; MATERIAL AND METHODS; RESULTS AND DISCUSSION; CONCLUSION; ACKNOWLEDGMENTS; REFERENCES. |
| ctrlnum | (OCoLC)883039408 |
| dewey-full | 663/.2 |
| dewey-hundreds | 600 - Technology (Applied sciences) |
| dewey-ones | 663 - Beverage technology |
| dewey-raw | 663/.2 |
| dewey-search | 663/.2 |
| dewey-sort | 3663 12 |
| dewey-tens | 660 - Chemical engineering |
| discipline | Chemie / Pharmazie |
| format | Electronic eBook |
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| id | ZDB-4-EBA-ocn883039408 |
| illustrated | Illustrated |
| indexdate | 2024-11-27T13:26:04Z |
| institution | BVB |
| isbn | 9781633210592 1633210596 |
| language | English |
| lccn | 2020676471 |
| oclc_num | 883039408 |
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| series | Food and beverage consumption and health series. |
| series2 | Food and beverage consumption and health |
| spelling | Wine : phenolic composition, classification and health benefits / Youssef El Rayess, editor. New York : Nova Publishers, [2014] ©2014 1 online resource text txt rdacontent computer c rdamedia online resource cr rdacarrier Food and beverage consumption and health Includes bibliographical references and index. Print version record. WINE: PHENOLIC COMPOSITION, CLASSIFICATION AND HEALTH BENEFITS; WINE: PHENOLIC COMPOSITION, CLASSIFICATION AND HEALTH BENEFITS; Library of Congress Cataloging-in-Publication Data; CONTENTS; PREFACE; Chapter 1: GRAPE PHENOLIC COMPOSITION AND ANTIOXIDANT CAPACITY; ABSTRACT; INTRODUCTION; TYPES AND DISTRIBUTION OF POLYPHENOLS IN GRAPES: GENERAL APPROACH; ROLE OF PHENOLIC COMPOUNDS IN GRAPE ANTIOXIDANT CAPACITY; CONCLUSION; REFERENCES; Chapter 2: CHARACTERIZATION OF RED WINES POLYPHENOLICS EMPLOYING SENSORS AND BIOSENSORS; ABSTRACT; INTRODUCTION; POLYPHENOLS IN RED WINES. INFLUENCE OF PHENOLICS ON RED WINE ORGANOLEPTIC PROPERTIESELECTROANALYTICAL TECHNIQUES EMPLOYED IN ANALYSIS OF POLYPHENOLS IN WINE; FUTURE TRENDS AND PERSPECTIVES; ACKNOWLEDGMENTS; REFERENCES; Chapter 3: ANALYTICAL METHODS FOR WINE POLYPHENOLS ANALYSIS AND FOR THEIR ANTIOXIDANT ACTIVITY EVALUATION; ABSTRACT; INTRODUCTION; SPECTROSCOPIC ANALYSIS; SPECTROPHOTOMETRIC MEASUREMENT OF RED WINE COLOR; SPECTROPHOTOMETRIC MEASUREMENT FOR WINE POLYPHENOLS QUANTIFICATION; CHROMATOGRAPHIC TECHNIQUES FOR GRAPE AND WINE POLYPHENOLS SEPARATION AND QUANTIFICATION. ELECTROANALYTICAL TECHNIQUES FOR WINE POLYPHENOLS ANALYSISOVERVIEW OF THE ASSAY METHODS USED TO ESTIMATE WINE ANTIOXIDANT PROPERTIES; CHEMICAL ASSAY; COMPARISON OF CHEMICAL METHODS; BIOLOGICAL ASSAY; CONCLUSION; REFERENCES; Chapter 4: IMPACT OF WINEMAKING TECHNIQUES ON PHENOLIC COMPOUNDS COMPOSITION AND CONTENT OF WINE: A REVIEW; ABSTRACT; INTRODUCTION; IMPACT OF EXTRACTION PROCESSES AND PROCEDURES; MACERATION ENZYMES; EFFECT OF YEASTS AND BACTERIA; REACTION BETWEEN ANTHOCYANINS AND TANNINS: IMPACT OF MICRO-OXYGENATION; BARREL AGING; AGING ON LEES; FILTRATION AND MEMBRANE TECHNIQUES. FINING AGENTSCONCLUSION; REFERENCES; Chapter 5: RED WINE: A FUNCTIONAL BEVERAGE?; ABSTRACT; INTRODUCTION; TECHNOLOGICAL DETERMINANTS OF ANTIOXIDANT CONTENTS AND ACTIVITY IN GRAPES AND WINES; POLYPHENOLS BIOLOGICAL PROPERTIES; POLYPHENOL MECHANISMS OF ACTION AGAINST CHRONIC DISEASES; POLYPHENOL BIOAVAILABILITY AND DELIVERY; CONCLUSION; ACKNOWLEDGMENT; REFERENCES; Chapter 6: WINE PHENOLS AND LACCASE: AN AMBIVALENT RELATIONSHIP; ABSTRACT; INTRODUCTION; POLYPHENOLS; BOTRYTIS CINEREA; FUNGAL LACCASES; BIOTECHNOLOGICAL ASPECTS; CONCLUSION; ACKNOWLEDGMENT; REFERENCES. Chapter 7: TRENDS ON ANALYTICAL METHODS FOR RESVERATROL, A MAJOR BIOACTIVE COMPOUND IN WINESABSTRACT; INTRODUCTION; BIOSYNTHESIS OF RESVERATROL; FACTORS AFFECTING RESVERATROL CONTENT IN WINES; CURRENT ANALYTICAL METHODS; MOLECULARLY IMPRINTED POLYMERS; CONCLUSION; ACKNOWLEDGMENTS; REFERENCES; Chapter 8: QUALITY MAPPING: AN EXPLORATORY APPROACH FOR EVALUATING THE CHEMICALS DRIVING IN-MOUTH QUALITY IN RED WINES; ABSTRACT; INTRODUCTION; MATERIAL AND METHODS; RESULTS AND DISCUSSION; CONCLUSION; ACKNOWLEDGMENTS; REFERENCES. Wine Composition. http://id.loc.gov/authorities/subjects/sh2010013351 Phenols. http://id.loc.gov/authorities/subjects/sh85100676 Phenols Physiological effect. http://id.loc.gov/authorities/subjects/sh85100677 Phenols https://id.nlm.nih.gov/mesh/D010636 Phénols. Phénols Effets physiologiques. SCIENCE Chemistry Organic. bisacsh Phenols fast Phenols Physiological effect fast Wine Composition fast El Rayess, Youssef. Print version: Wine. New York : Nova Publishers, [2014] 9781633210486 (DLC) 2014939982 Food and beverage consumption and health series. FWS01 ZDB-4-EBA FWS_PDA_EBA https://search.ebscohost.com/login.aspx?direct=true&scope=site&db=nlebk&AN=801979 Volltext |
| spellingShingle | Wine : phenolic composition, classification and health benefits / Food and beverage consumption and health series. WINE: PHENOLIC COMPOSITION, CLASSIFICATION AND HEALTH BENEFITS; WINE: PHENOLIC COMPOSITION, CLASSIFICATION AND HEALTH BENEFITS; Library of Congress Cataloging-in-Publication Data; CONTENTS; PREFACE; Chapter 1: GRAPE PHENOLIC COMPOSITION AND ANTIOXIDANT CAPACITY; ABSTRACT; INTRODUCTION; TYPES AND DISTRIBUTION OF POLYPHENOLS IN GRAPES: GENERAL APPROACH; ROLE OF PHENOLIC COMPOUNDS IN GRAPE ANTIOXIDANT CAPACITY; CONCLUSION; REFERENCES; Chapter 2: CHARACTERIZATION OF RED WINES POLYPHENOLICS EMPLOYING SENSORS AND BIOSENSORS; ABSTRACT; INTRODUCTION; POLYPHENOLS IN RED WINES. INFLUENCE OF PHENOLICS ON RED WINE ORGANOLEPTIC PROPERTIESELECTROANALYTICAL TECHNIQUES EMPLOYED IN ANALYSIS OF POLYPHENOLS IN WINE; FUTURE TRENDS AND PERSPECTIVES; ACKNOWLEDGMENTS; REFERENCES; Chapter 3: ANALYTICAL METHODS FOR WINE POLYPHENOLS ANALYSIS AND FOR THEIR ANTIOXIDANT ACTIVITY EVALUATION; ABSTRACT; INTRODUCTION; SPECTROSCOPIC ANALYSIS; SPECTROPHOTOMETRIC MEASUREMENT OF RED WINE COLOR; SPECTROPHOTOMETRIC MEASUREMENT FOR WINE POLYPHENOLS QUANTIFICATION; CHROMATOGRAPHIC TECHNIQUES FOR GRAPE AND WINE POLYPHENOLS SEPARATION AND QUANTIFICATION. ELECTROANALYTICAL TECHNIQUES FOR WINE POLYPHENOLS ANALYSISOVERVIEW OF THE ASSAY METHODS USED TO ESTIMATE WINE ANTIOXIDANT PROPERTIES; CHEMICAL ASSAY; COMPARISON OF CHEMICAL METHODS; BIOLOGICAL ASSAY; CONCLUSION; REFERENCES; Chapter 4: IMPACT OF WINEMAKING TECHNIQUES ON PHENOLIC COMPOUNDS COMPOSITION AND CONTENT OF WINE: A REVIEW; ABSTRACT; INTRODUCTION; IMPACT OF EXTRACTION PROCESSES AND PROCEDURES; MACERATION ENZYMES; EFFECT OF YEASTS AND BACTERIA; REACTION BETWEEN ANTHOCYANINS AND TANNINS: IMPACT OF MICRO-OXYGENATION; BARREL AGING; AGING ON LEES; FILTRATION AND MEMBRANE TECHNIQUES. FINING AGENTSCONCLUSION; REFERENCES; Chapter 5: RED WINE: A FUNCTIONAL BEVERAGE?; ABSTRACT; INTRODUCTION; TECHNOLOGICAL DETERMINANTS OF ANTIOXIDANT CONTENTS AND ACTIVITY IN GRAPES AND WINES; POLYPHENOLS BIOLOGICAL PROPERTIES; POLYPHENOL MECHANISMS OF ACTION AGAINST CHRONIC DISEASES; POLYPHENOL BIOAVAILABILITY AND DELIVERY; CONCLUSION; ACKNOWLEDGMENT; REFERENCES; Chapter 6: WINE PHENOLS AND LACCASE: AN AMBIVALENT RELATIONSHIP; ABSTRACT; INTRODUCTION; POLYPHENOLS; BOTRYTIS CINEREA; FUNGAL LACCASES; BIOTECHNOLOGICAL ASPECTS; CONCLUSION; ACKNOWLEDGMENT; REFERENCES. Chapter 7: TRENDS ON ANALYTICAL METHODS FOR RESVERATROL, A MAJOR BIOACTIVE COMPOUND IN WINESABSTRACT; INTRODUCTION; BIOSYNTHESIS OF RESVERATROL; FACTORS AFFECTING RESVERATROL CONTENT IN WINES; CURRENT ANALYTICAL METHODS; MOLECULARLY IMPRINTED POLYMERS; CONCLUSION; ACKNOWLEDGMENTS; REFERENCES; Chapter 8: QUALITY MAPPING: AN EXPLORATORY APPROACH FOR EVALUATING THE CHEMICALS DRIVING IN-MOUTH QUALITY IN RED WINES; ABSTRACT; INTRODUCTION; MATERIAL AND METHODS; RESULTS AND DISCUSSION; CONCLUSION; ACKNOWLEDGMENTS; REFERENCES. Wine Composition. http://id.loc.gov/authorities/subjects/sh2010013351 Phenols. http://id.loc.gov/authorities/subjects/sh85100676 Phenols Physiological effect. http://id.loc.gov/authorities/subjects/sh85100677 Phenols https://id.nlm.nih.gov/mesh/D010636 Phénols. Phénols Effets physiologiques. SCIENCE Chemistry Organic. bisacsh Phenols fast Phenols Physiological effect fast Wine Composition fast |
| subject_GND | http://id.loc.gov/authorities/subjects/sh2010013351 http://id.loc.gov/authorities/subjects/sh85100676 http://id.loc.gov/authorities/subjects/sh85100677 https://id.nlm.nih.gov/mesh/D010636 |
| title | Wine : phenolic composition, classification and health benefits / |
| title_auth | Wine : phenolic composition, classification and health benefits / |
| title_exact_search | Wine : phenolic composition, classification and health benefits / |
| title_full | Wine : phenolic composition, classification and health benefits / Youssef El Rayess, editor. |
| title_fullStr | Wine : phenolic composition, classification and health benefits / Youssef El Rayess, editor. |
| title_full_unstemmed | Wine : phenolic composition, classification and health benefits / Youssef El Rayess, editor. |
| title_short | Wine : |
| title_sort | wine phenolic composition classification and health benefits |
| title_sub | phenolic composition, classification and health benefits / |
| topic | Wine Composition. http://id.loc.gov/authorities/subjects/sh2010013351 Phenols. http://id.loc.gov/authorities/subjects/sh85100676 Phenols Physiological effect. http://id.loc.gov/authorities/subjects/sh85100677 Phenols https://id.nlm.nih.gov/mesh/D010636 Phénols. Phénols Effets physiologiques. SCIENCE Chemistry Organic. bisacsh Phenols fast Phenols Physiological effect fast Wine Composition fast |
| topic_facet | Wine Composition. Phenols. Phenols Physiological effect. Phenols Phénols. Phénols Effets physiologiques. SCIENCE Chemistry Organic. Phenols Physiological effect Wine Composition |
| url | https://search.ebscohost.com/login.aspx?direct=true&scope=site&db=nlebk&AN=801979 |
| work_keys_str_mv | AT elrayessyoussef winephenoliccompositionclassificationandhealthbenefits |