期刊
JOURNAL OF FOOD COMPOSITION AND ANALYSIS
卷 14, 期 4, 页码 441-445出版社
ACADEMIC PRESS INC ELSEVIER SCIENCE
DOI: 10.1006/jfca.2000.0970
关键词
trans-resveratrol; red wines; UV-HPLC; phytoalexin; polyphenols
The levels of trans-resveratrol in 36 commercial red wines produced in the southern region of Brazil have been measured using a direct injection isocratic UV-HPLC method. The concentration of trans-resveratrol ranged from 0.82 to 5.75 mg/L with a mean value of 2.57 mg/L (R.S.D.% = 1.99). (C) 2001 Academic Press.
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