About: The changes of selected phenolic substances in wine technology

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An Entity of Type : http://linked.opendata.cz/ontology/domain/vavai/Vysledek, within Data Space : linked.opendata.cz associated with source document(s)

Attributes	Values
rdf:type	skos:Concept http://linked.opendata.cz/ontology/domain/vavai/Vysledek
Description	The effects of the pressing technology and clarification of white grape musts on concentrations of phenolic compounds and their antioxidative capacity were investigated. Four different varieties were processed by hydraulic or pneumatic pressing technologies. The effects of the pressing technology and clarification of white grape musts on concentrations of phenolic compounds and their antioxidative capacity were investigated. Four different varieties were processed by hydraulic or pneumatic pressing technologies. (en)
Title	The changes of selected phenolic substances in wine technology The changes of selected phenolic substances in wine technology (en)
skos:prefLabel	The changes of selected phenolic substances in wine technology The changes of selected phenolic substances in wine technology (en)
skos:notation	RIV/67179843:_____/08:00328381!RIV11-GA0-67179843
http://linked.open...avai/riv/aktivita	P S Z
http://linked.open...avai/riv/aktivity	P(GA525/06/1757), S, Z(AV0Z60870520)
http://linked.open...iv/cisloPeriodika	SI
http://linked.open...vai/riv/dodaniDat	2011
http://linked.open...aciTvurceVysledku	Tříska, Jan Vrchotová, Naděžda
http://linked.open.../riv/druhVysledku	J - Článek v odborném periodiku
http://linked.open...iv/duvernostUdaju	S - Úplné a pravdivé údaje nepodléhající ochraně podle zvláštních právních předpisů
http://linked.open...titaPredkladatele	Centrum výzkumu globální změny AV ČR, v. v. i.
http://linked.open...dnocenehoVysledku	359499
http://linked.open...ai/riv/idVysledku	RIV/67179843:_____/08:00328381
http://linked.open...riv/jazykVysledku	eng - angličtina
http://linked.open.../riv/klicovaSlova	polyphenols; piceid; resveratrol; caftaric acid; colour; antioxidative capacity (en)
http://linked.open.../riv/klicoveSlovo	colour polyphenols antioxidative capacity resveratrol caftaric acid piceid
http://linked.open...odStatuVydavatele	CZ - Česká republika
http://linked.open...ontrolniKodProRIV	[E02527D2DC8E]
http://linked.open...i/riv/nazevZdroje	Czech Journal of Food Science
http://linked.open...in/vavai/riv/obor	GM
http://linked.open...ichTvurcuVysledku	2 (xsd:int)
http://linked.open...cetTvurcuVysledku	8 (xsd:int)
http://linked.open...vavai/riv/projekt	Polyphenolic compounds of grapes, wines and their antimutagenic and antioxidative properties
http://linked.open...UplatneniVysledku	2008
http://linked.open...v/svazekPeriodika	26
http://linked.open...iv/tvurceVysledku	Lefnerová, D. Totušek, J. Tříska, Jan Vrchotová, Naděžda Balík, J. Híc, P. Kyseláková, M. Veverka, J.
http://linked.open...ain/vavai/riv/wos	000266082000002
http://linked.open...n/vavai/riv/zamer	Spatial and functional dynamics of biological, ecological and socio-economic systems interacting with global climatic change
issn	1212-1800
number of pages	10 (xsd:int)

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