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Автор бойынша 02.National Laboratory Astana көру "72897eaa-f44a-4953-8364-d687702dc862"

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Comparison of Phenolic Content in Cabernet Sauvignon and Saperavi Wines

Sergazy, Shynggys; Gulyayev, Alexandr; Dudikova, Galina; Chulenbayeva, Laura; Nurgaziyev, Madiyar; Krivyh, Elena; Nurgozhoina, Ayaulym; Ziyat, Arailym; Tritek, V.; Kozhakhmetov, Samat S.; Kushugulova, Almagul R. (Faculty of Biotechnology and Food Sciences, Slovak University of Agriculture in Nitra, 2019-12-12)

Several studies reveal that the phenolic compounds present in the wine and their concentrations determine physiological activities of the red wine. In this study, the main polyphenol components, including hydroxycinnamic ...