Relationship between the antioxidant properties and the phenolic and flavonoid content in traditional balsamic vinegar

Food Chemistry

Volumn 105, Issue 2, 2007, Pages 564-571

  Verzelloni, Elena ^a   Tagliazucchi, Davide ^b   Conte, Angela ^b  

^a UNIVERSITY OF PISA   (Italy)

^b UNIVERSITY OF MODENA AND REGGIO EMILIA   (Italy)

Author keywords

Antioxidant capacity; Flavonoid content; Polyphenolic content; Traditional balsamic vinegar

Indexed keywords

BALSAM; PEROXIDASE; PHENOL DERIVATIVE; POLYPHENOL; VINEGAR;

ANTIOXIDANT ACTIVITY; ARTICLE; CORRELATION ANALYSIS; ENZYME ASSAY; RED WINE; SEPARATION TECHNIQUE; STATISTICAL ANALYSIS; WINE;

EID: 34447258413     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2007.04.014     Document Type: Article

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