The antioxidant capacity of red wine in relationship with its polyphenolic constituents

Food Chemistry

Volumn 111, Issue 1, 2008, Pages 45-49

  Di Majo, Danila ^a   La Guardia, Maurizio ^a   Giammanco, Santo ^a   La Neve, Laura ^a   Giammanco, Marco ^a  

^a UNIVERSITY OF PALERMO   (Italy)

Author keywords

Antioxidant capacity; Crocin bleaching assay; HPLC; Polyphenol; Red wine

Indexed keywords

POLYPHENOL;

ANTIOXIDANT ACTIVITY; ARTICLE; BLEACHING; CORRELATION ANALYSIS; CULTIVAR; EVALUATION; GRAPE; MEASUREMENT; MOLECULE; OXIDATIVE STRESS; RED WINE; SAMPLE; VARIETAS;

VITACEAE;

EID: 43649106465     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2008.03.037     Document Type: Article

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