Phenolic content and antioxidant activities of white and purple juices manufactured with organically- or conventionally-produced grapes

Food and Chemical Toxicology

Volumn 45, Issue 12, 2007, Pages 2574-2580

  Dani, C ^a   Oliboni, L S ^a   Vanderlinde, R ^a   Bonatto, D ^a   Salvador, M ^a   Henriques, J A P ^a  

^a UNIVERSITY OF CAXIAS DO SUL   (Brazil)

Author keywords

Antioxidant; Grape juice; Nutritional; Phenolic compounds

Indexed keywords

ANTIOXIDANT;

ANTIOXIDANT ACTIVITY; ARTICLE; COMPARATIVE STUDY; CONTENT ANALYSIS; CORRELATION ANALYSIS; DRUG ACTIVITY; GRAPE JUICE; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; IN VITRO STUDY; STATISTICAL SIGNIFICANCE;

ANTIOXIDANTS; BEVERAGES; FOOD HANDLING; HEALTH FOOD; HUMANS; PHENOLS; VITIS;

VITACEAE; VITIS LABRUSCA;

EID: 35349003628     PISSN: 02786915     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.fct.2007.06.022     Document Type: Article

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