Open AccessProduction of Red Wine Polyphenols as Ingredient for the Food and Pharmaceutical Industry
Author(s) -
G. Di Giacomo,
Luca Taglieri
Publication year - 2012
Publication title -
international journal of food science and nutrition engineering
Language(s) - English
Resource type - Journals
eISSN - 2166-5168
pISSN - 2166-5192
DOI - 10.5923/j.food.20120202.03
Subject(s) - ingredient , wine , polyphenol , food science , food industry , business , active ingredient , production (economics) , chemistry , biology , economics , pharmacology , antioxidant , biochemistry , macroeconomics