Antioxidant activity of musts from Pedro Ximénez grapes subjected to off-vine drying process

Food Chemistry

Volumn 104, Issue 1, 2007, Pages 224-228

  Moreno, Juan ^a   Peinado, Jose ^a   Peinado, Rafael A ^a  

^a UNIVERSITY OF CÓRDOBA   (Spain)

Author keywords

Antioxidant activity; Maillard reaction products; Off vine drying process; White grape must; Wine

Indexed keywords

2,2' AZINOBIS(3 ETHYLBENZOTHIAZOLINESULFONIC ACID); SUGAR; SULFONIC ACID DERIVATIVE; TROLOX C; UNCLASSIFIED DRUG;

AMINO ACID COMPOSITION; ANTIOXIDANT ACTIVITY; ARTICLE; CONCENTRATION (PARAMETERS); CORRELATION COEFFICIENT; DESICCATION; GLYCATION; GRAPE; HEAT TREATMENT; WINE;

VITACEAE;

EID: 34147178882     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2006.11.028     Document Type: Article

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