Biosensors for determination of total and natural antioxidant capacity of red and white wines: Comparison with other spectrophotometric and fluorimetric methods

Biosensors and Bioelectronics

Volumn 19, Issue 7, 2004, Pages 641-651

  Campanella, L ^a   Bonanni, A ^a   Finotti, E ^b   Tomassetti, M ^a  

^a SAPIENZA UNIVERSITY OF ROME   (Italy)

^b ISTITUTO NAZIONALE DELLA NUTRIZIONE   (Italy)

Author keywords

Antioxidant capacity; Ascorbic acid; Biosensors; Polyphenols; Sulfite; Wines

Indexed keywords

ANTIOXIDANTS; ENZYMES; PHENOLS; SPECTROPHOTOMETRY; WINE;

SPECTROFLUORIMETRIC METHODS;

BIOSENSORS;

ASCORBATE OXIDASE; ASCORBIC ACID; MONOPHENOL MONOOXYGENASE; POLYPHENOL; SULFITE; SULFITE OXIDASE; SUPEROXIDE DISMUTASE; XANTHINE OXIDASE;

AMPEROMETRIC BIOSENSOR; ANTIOXIDANT ACTIVITY; ARTICLE; FOOD ANALYSIS; INTERMETHOD COMPARISON; SPECTROFLUOROMETRY; ULTRAVIOLET SPECTROPHOTOMETRY; WINE;

EID: 0346725088     PISSN: 09565663     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0956-5663(03)00276-8     Document Type: Article

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