Solvent effect on quercetin antioxidant capacity

Food Chemistry

Volumn 88, Issue 2, 2004, Pages 201-207

  Pinelo, Manuel ^a   Manzocco, Lara ^b   Nuñez, Maria José ^a   Nicoli, Maria Cristina ^b  

^a UNIVERSITY OF SANTIAGO DE COMPOSTELA   (Spain)

^b UNIVERSITY OF UDINE   (Italy)

Author keywords

Antiradical activity; Oxidation; Phenols; Polymerisation; Solvent; Temperature

Indexed keywords

1,1 DIPHENYL 2 PICRYLHYDRAZYL; ALCOHOL; ANTIOXIDANT; METHANOL; QUERCETIN; RADICAL; SOLVENT; WATER;

ANTIOXIDANT ACTIVITY; ARTICLE; ASSAY; CHEMICAL ANALYSIS; CHEMICAL REACTION; DEGRADATION; OXIDATION; POLYMERIZATION; STORAGE; STORAGE TEMPERATURE; TEMPERATURE;

EID: 3042786057     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2004.01.034     Document Type: Article

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