葡萄酒混合如何影响它们的生物活性:卡伯内特索维尼翁和梅洛特合的案例研究

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Tatjana Majkić1, Ljiljana Milovanović1, Ljilja Torović2

  • 1Department of Chemistry, Biochemistry and Environmental Protection, Faculty of Sciences, University of Novi Sad, Trg Dositeja Obradovića 3, 21000 Novi Sad, Serbia.

Food chemistry
|December 17, 2024
PubMed
概括

葡萄酒混合会影响生物活动. 这项研究发现,卡伯纳索维尼翁和梅洛特葡萄酒的特定混合比率独特地影响了它们的酶抑制,抗氧化和抗炎性质,这是无法预测的. 需要进一步的研究.

关键词:
生物活动是生物活动.红葡萄酒 红葡萄酒葡萄酒混合物 葡萄酒混合物葡萄酒中的多醇

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