Application of Briggs-Rauscher reaction for measurement of antioxidant capacity of Croatian wines

Acta Alimentaria

Volumn 34, Issue 4, 2005, Pages 483-492

  Gajdos Kljusuric J ^a   Djakovic S ^a   Kruhak, I ^a   Kovacevic Ganic K ^a   Komes, D ^a   Kurtanjek, Z ^a  

^a UNIVERSITY OF ZAGREB   (Croatia)

Author keywords

Antioxidant capacity; Briggs Rauscher reaction; Prediction of total phenols in wine; White and red wines

Indexed keywords

EID: 33746034549     PISSN: 01393006     EISSN: 15882535     Source Type: Journal    
DOI: 10.1556/AAlim.34.2005.4.15     Document Type: Article

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