Free radical scavenging capacity in the aging of selected red spanish wines

Journal of Agricultural and Food Chemistry

Volumn 47, Issue 4, 1999, Pages 1603-1606

  Larrauri, José A ^a,b   Sánchez Moreno, Concepción ^a   Rupérez, Pilar ^a   Saura Calixto, Fulgencio ^a  

^a INSTITUTO DEL FRÍO CSIC   (Spain)

^b NONE   (Spain)

Author keywords

Aging; Color; Free radical scavenging; Polyphenols; Red wine

Indexed keywords

FREE RADICAL; PHENOL DERIVATIVE; POLYMER; POLYPHENOL; POLYPHENOLS; SCAVENGER;

AGING; ANTIOXIDANT ACTIVITY; ARTICLE; COLORIMETRY; FOOD HANDLING; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; PHYSICAL CHEMISTRY; SPAIN; SPECTROPHOTOMETRY; ULTRAVIOLET SPECTROSCOPY; WINE;

CHROMATOGRAPHY, HIGH PRESSURE LIQUID; COLORIMETRY; FLAVONOIDS; FOOD HANDLING; FREE RADICAL SCAVENGERS; PHENOLS; POLYMERS; SPAIN; SPECTROPHOTOMETRY; WINE;

EID: 0344849499     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf980607n     Document Type: Article

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