Determination of polyphenolic complex in wines by electrochemical methods and using the enzymes tyrosinase and laccase

Applied Biochemistry and Microbiology

Volumn 40, Issue 3, 2004, Pages 304-309

  Shleev, S V ^a   Chekanov, S A ^b   Koroleva, O V ^a   Stepanova, E V ^a   Telegin, Yu A ^b   Sen'kina, Z E ^b  

^a BACH INSTITUTE OF BIOCHEMISTRY   (Russian Federation)

^b Russian Academy of Agricultural Sciences   (Russian Federation)

Author keywords

[No Author keywords available]

Indexed keywords

ANTIOXIDANT; LACCASE; MONOPHENOL MONOOXYGENASE; OXYGEN; POLYPHENOL DERIVATIVE; SULFUR DIOXIDE;

ABSORPTION SPECTROSCOPY; ARTICLE; CORRELATION ANALYSIS; ELECTROCHEMISTRY; FOOD ANALYSIS; FOOD COMPOSITION; PHYSICAL CHEMISTRY; WINE;

EID: 3343000244     PISSN: 00036838     EISSN: None     Source Type: Journal    
DOI: 10.1023/B:ABIM.0000025957.50173.cd     Document Type: Article

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