Antioxidant properties of Chinese yellow wine, its concentrate and volatiles

LWT

Volumn 39, Issue 2, 2006, Pages 111-117

  Que, Fei ^a   Mao, Linchun ^a   Zhu, Chenggang ^b   Xie, Guangfa ^c  

^a ZHEJIANG UNIVERSITY   (China)

^b ZHEJIANG UNIVERSITY   (China)

^c National Engineering Research Center of Chinese Rice Wine   (China)

Author keywords

Antioxidant activity; Chelating activity; Reducing capacity; Scavenging activity; Yellow wine

Indexed keywords

ANTIOXIDANTS; CARDIOVASCULAR SYSTEM; CHELATION; DISEASES; EVAPORATION; PHENOLIC RESINS; TUMORS; VOLATILE ORGANIC COMPOUNDS;

ANTIOXIDANT ACTIVITY; CHELATING ACTIVITY; REDUCING CAPACITY; SCAVENGING ACTIVITY; YELLOW WINE;

WINE;

EID: 24644490103     PISSN: 00236438     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.lwt.2005.01.001     Document Type: Article

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