Aging of whiskey increases 1,1-diphenyl-2-picrylhydrazyl radical scavenging activity

Journal of Agricultural and Food Chemistry

Volumn 52, Issue 16, 2004, Pages 5240-5244

  Aoshima, Hitoshi ^a   Tsunoue, Hideaki ^a   Koda, Hirofumi ^b   Kiso, Yoshinobu ^b  

^a YAMAGUCHI UNIVERSITY   (Japan)

^b SUNTORY LTD   (Japan)

Author keywords

Aging of whiskey; Antioxidant; DPPH radical; Polyphenol; Radical scavenging

Indexed keywords

1,1 DIPHENYL 2 PICRYLHYDRAZYL; 4 AMINOBUTYRIC ACID A RECEPTOR; HYDROGEN PEROXIDE; PENTANE; PHENOL DERIVATIVE; SCAVENGER;

ANTIOXIDANT ACTIVITY; ARTICLE; CELL DEATH; ESCHERICHIA COLI; OAK; OXIDATION; WHISKEY;

ALCOHOLIC BEVERAGES; FREE RADICAL SCAVENGERS; PICRATES; QUERCUS; TIME FACTORS; WOOD;

ESCHERICHIA COLI; QUERCUS;

EID: 4043055076     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf049817s     Document Type: Article

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