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biologically active components with special view on tyrosol in sparkling wines.) Borászati Füzetek , 18 , 17–20. Nyitrainé-Sárdy D. Vizsgálatok a pezsgő élettanilag fontos vegyületeire

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change of polyphenolic composition and tyrosol content of the wine as an effect of sur lie method . Acta Alimentaria, , 40 (Suppl.), 79 – 90 . OIV ( 2016 ): International Organization of Vine and Wine: Methods

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, 26–30 July, 1999, Book of abstracts , Amsterdam, Holland, p. 152. Furmanowa, M., Hartwich, M. & Alfermann, A.W. (2002): Glycosylation of p -tyrosol to salidroside by Rhodiola rosea L. cell

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. Shi , L. , Wang , C. , Zhou , X. , Zhang , Y. , Liu , Y. , Ma , C. ( 2013 ) Production of salidroside and tyrosol in cell suspension cultures of Rhodiola crenulata . Plant Cell Tiss. Org. Cult. 114 , 295 – 303

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