The Study of Phenolic Compounds as Natural Antioxidants in Wine

Critical Reviews in Food Science and Nutrition

Volumn 43, Issue 3, 2003, Pages 233-244

  Lopez Velez M ^a   Martinez Martinez F ^a   Del Valle Ribes, C ^a  

^a UNIVERSITY OF GRANADA   (Spain)

Author keywords

Antioxidant activity; Polyphenols; Red wine

Indexed keywords

ANTIOXIDANTS; CORRELATION METHODS; DISEASES; EPIDEMIOLOGY; HEALTH; LIQUID CHROMATOGRAPHY; MUTAGENESIS; PATHOLOGY; STANDARDS; ULTRAVIOLET SPECTROPHOTOMETERS; WINE;

ANTIOXIDANT ACTIVITY; POLYPHENOLS; RED WINES; TOTAL ANTIOXIDANT ACTIVITY (TAA);

PHENOLS;

LETHRINIDAE;

ANTIOXIDANT; FLAVONOID; FREE RADICAL; GALLIC ACID; PHENOL DERIVATIVE; POLYMER; QUERCETIN; RESVERATROL; RUTOSIDE; STILBENE DERIVATIVE;

CHEMISTRY; REVIEW; SOLUTION AND SOLUBILITY; SPAIN; SPECTROPHOTOMETRY; WINE;

ANTIOXIDANTS; FLAVONOIDS; FREE RADICALS; GALLIC ACID; PHENOLS; POLYMERS; QUERCETIN; RUTIN; SOLUTIONS; SPAIN; SPECTROPHOTOMETRY; STILBENES; WINE;

EID: 0141798871     PISSN: 10408398     EISSN: None     Source Type: Journal    
DOI: 10.1080/727072831     Document Type: Article

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