|
|
[ 0.00, 0.00 ) |
1.50e-03 mg/100 ml
|
Red wine 1 - Valencia, Spain - Tempranillo |
Nurmi T., et al (2003) Lignans in selected wines. Food Chemistry 83:303-309 |
|
1.80e-03 mg/100 ml
|
Red wine 4 - Vin de Pays d'Oc, France - Cabernet Sauvignon |
Nurmi T., et al (2003) Lignans in selected wines. Food Chemistry 83:303-309 |
|
2.00e-03 mg/100 ml
|
Red wine 5 - Cote d'Or, France - Grenache, Cinsault, Carignan |
Nurmi T., et al (2003) Lignans in selected wines. Food Chemistry 83:303-309 |
|
2.40e-03 mg/100 ml
|
Red wine 6 - Apulia, Italy - Sangiovese, Montepulciano, Uva di Troia |
Nurmi T., et al (2003) Lignans in selected wines. Food Chemistry 83:303-309 |
|
|
[ 0.00, 0.00 ) |
2.60e-03 mg/100 ml
|
Red wine 7 - Emilia-Romagnan, Italy - Lambrusco |
Nurmi T., et al (2003) Lignans in selected wines. Food Chemistry 83:303-309 |
|
3.30e-03 mg/100 ml
|
Red wine 2 - Valdepenas, Spain - Tempranillo |
Nurmi T., et al (2003) Lignans in selected wines. Food Chemistry 83:303-309 |
|
|
[ 0.00, 0.00 ) |
3.80e-03 mg/100 ml
|
Red wine 8 - Eger, Hungary - Merlot |
Nurmi T., et al (2003) Lignans in selected wines. Food Chemistry 83:303-309 |
|
|
[ 0.01, 0.02 ) |
0.01 mg/100 ml
|
Red wine 3 - Valdepenas, Spain - Tempranillo |
Nurmi T., et al (2003) Lignans in selected wines. Food Chemistry 83:303-309 |