The relationship between the composition of different table grape (Vitis vinifera L.) extracts and three methods of measuring their free radical scavenging properties

Italian Journal of Food Science

Volumn 19, Issue 3, 2007, Pages 329-341

  Lo Scalzo, R ^a   Iannoccari, T ^a   Summa, C ^b  

^a ISTITUTO NAZIONALE DELLA NUTRIZIONE   (Italy)

^b JOINT RESEARCH CENTRE   (Italy)

Author keywords

1,1 Diphenyl 2 picrylhydrazyl; Antioxidant properties; Free radical scavenging activity; Fremy's salt; Grape polyphenols; Hydroxyl radical

Indexed keywords

VITACEAE; VITIS VINIFERA;

EID: 36749069070     PISSN: 11201770     EISSN: None     Source Type: Journal    
DOI: None     Document Type: Article

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