Antioxidant capacities and phenolics levels of French wines from different varieties and vintages

Journal of Agricultural and Food Chemistry

Volumn 49, Issue 7, 2001, Pages 3341-3348

  Landrault, Nicolas ^a   Poucheret, Patrick ^a   Ravel, Patrice ^b   Gasc, Francis ^a   Cros, Gérard ^a   Teissedre, Pierre Louis ^a  

^a UNIV MONTPELLIER   (France)

^b ISTIV   (France)

Author keywords

Antioxidant capacity; Levels; Phenolics; Varieties; Vintages; Wine

Indexed keywords

ANTIOXIDANT; CAFFEIC ACID; CAFTARIC ACID; CATECHIN; CYANIDIN 3 GLUCOSIDE; EPICATECHIN; GALLIC ACID; MALVIDIN 3 GLUCOSIDE; PEONIDIN 3 GLUCOSIDE; PHENOL DERIVATIVE; PROCYANIDIN; UNCLASSIFIED DRUG;

ANTIOXIDANT ACTIVITY; ARTICLE; CHEMICAL STRUCTURE; CONTROLLED STUDY; FOOD ANALYSIS; FOOD COMPOSITION; FOOD INTAKE; FRANCE; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; ULTRAVIOLET SPECTROSCOPY; WINE;

ANTHOCYANINS; ANTIOXIDANTS; CATECHIN; CHROMATOGRAPHY, HIGH PRESSURE LIQUID; PHENOLS; SPECTROPHOTOMETRY, ULTRAVIOLET; WINE;

VITACEAE;

EID: 0034852947     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf010128f     Document Type: Article

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