Work

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

Year: 2011

Type: article

Source: Food Chemistry

DOI: 10.1016/j.foodchem.2011.08.023

Authors: M.I. Fernández-Mar, R. Mateos, M.C. García-Parrilla, B. Puertas, E. Cantos-Villar

Institutions: Andalusian Institute of Agricultural and Fisheries Research and Training, Junta de Andalucía, Consejo Superior de Investigaciones Científicas, Instituto de Ciencia y Tecnología de Alimentos y Nutrición, Universidad de Sevilla

Language: English

Topic: Phytochemicals and Antioxidant Activities

Subfield: Biochemistry (medical)

Field: Medicine

Domain: Health Sciences

SDG: Good health and well-being

Open Access status: closed

OpenAlex ID: W2065589217

FWCI: 12.18

Cites: 250

Cited by: 361

Related to: 9