Kinetics of browning onset in white wines: Influence of principal redox-active polyphenols and impact on the reducing capacity

Food Chemistry

Volumn 94, Issue 1, 2006, Pages 98-104

  Sioumis, Nikos ^a   Kallithraka, Stamatina ^b   Makris, Dimitris P ^a,c   Kefalas, Panagiotis ^a  

^a MEDITERRANEAN AGRONOMIC INSTITUTE OF CHANIA   (Greece)

^b INSTITUTE OF TECHNOLOGY OF AGRICULTURAL PRODUCTS   (Greece)

^c UNIVERSITY OF WEST ATTICA   (Greece)

Author keywords

Antioxidant properties; Browning; Kinetics; o Diphenols; Polyphenols; Reducing power; White wines

Indexed keywords

CAFFEIC ACID; CATECHIN; EPICATECHIN; GALLIC ACID; POLYPHENOL;

ARTICLE; CONCENTRATION (PARAMETERS); GLYCATION; IN VITRO STUDY; KINETICS; OXIDATION REDUCTION REACTION; REGRESSION ANALYSIS; SAMPLE;

EID: 21544444978     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2004.10.059     Document Type: Article

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