Development of an electrochemical method for the determination of antioxidant activity. Application to grape-derived products

European Food Research and Technology

Volumn 216, Issue 5, 2003, Pages 445-448

  Alonso, Ángeles M ^a   Guillén, Dominico A ^a   Barroso, Carmelo G ^a  

^a UNIVERSITY OF CÁDIZ   (Spain)

Author keywords

ABTS; Antioxidant activity; Brandy; Electrochemical method; Vinegar; Wine

Indexed keywords

ACETIC ACID; ANTIOXIDANTS; AROMATIC COMPOUNDS; ELECTROCHEMISTRY; ETHANOL; FRUITS; OXIDATION; SULFUR DIOXIDE;

ABTS; ANTIOXIDANT ACTIVITY; BRANDY; ELECTROCHEMICAL METHODS; VINEGAR;

WINE;

VITIS SP.;

EID: 1542603004     PISSN: 14382377     EISSN: None     Source Type: Journal    
DOI: 10.1007/s00217-003-0671-x     Document Type: Article

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