2019_20
Universidad
Rovira y Virgili
Guía docente 
Facultad de Enología
A A 
castellano 
Grado en Enología (2014)
 Asignaturas
  EL VINO COMO ALIMENTO
   Fuentes de información
Básica Woller, Richard, Vino y nutrición: composición, metabolismo, salud y consumo, Rubes Editorial, 2004
Gracia-Sancho, Jordi; Salvadó, M. Josepa, Gastrointestinal tissue: oxidative stress and dietary antioxidants, Amsterdam : Academic Press, 2017

Complementaria

Renato Vasconcelos Botelho, Gabriela Datsch Bennemann, Yohandra Reyes Torres and Alessandro Jefferson Sato. Potential for Use of the Residues of the Wine Industry in Human Nutrition and as Agricultural Input. Intech 2018.

Iva Fernandes, Rosa Pérez-Gregorio, Susana Soares, Nuno Mateus * and Victor de Freitas. Wine Flavonoids in Health and Disease Prevention. Molecules 2017, 22, 292

Hua Zhang and Rong Tsao. Dietary polyphenols, oxidative stress and antioxidant and anti-inflammatory effects. Current Opinion in Food Science 2016, 8:33–42