The effect of polyphenolic composition as related to antioxidant capacity in white wines

Food Research International

Volumn 36, Issue 8, 2003, Pages 805-814

  Makris, Dimitris P ^a   Psarra, Eleni ^a   Kallithraka, Stamatina ^b   Kefalas, Panagiotis ^a  

^a MEDITERRANEAN AGRONOMIC INSTITUTE OF CHANIA   (Greece)

^b INSTITUTE OF TECHNOLOGY OF AGRICULTURAL PRODUCTS   (Greece)

Author keywords

Antiradical activity; Flavanols; HPLC DAD; Hydroxycinnamates; Polyphenols; Reducing power; White wines

Indexed keywords

ANTIOXIDANTS; CARBOXYLIC ACIDS; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; PHENOLS; WINE;

ANTIRADICAL ACTIVITY;

FOOD PROCESSING;

EID: 0042427797     PISSN: 09639969     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0963-9969(03)00075-9     Document Type: Article

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