New enzymatic method for the determination of total phenolic content in tea and wine

Journal of Agricultural and Food Chemistry

Volumn 52, Issue 20, 2004, Pages 6287-6293

  Stevanato, Roberto ^a   Fabris, Sabrina ^a   Momo, Federico ^a  

^a CA' FOSCARI UNIVERSITY OF VENICE   (Italy)

Author keywords

Enzymatic analysis; Tea; Total polyphenols; Wine

Indexed keywords

1,1 DIPHENYL 2 PICRYLHYDRAZYL; AROMATIC COMPOUND; ASCORBIC ACID; CITRIC ACID; HYDROGEN PEROXIDE; PEROXIDASE; POLYPHENOL; SULFITE;

ANALYTIC METHOD; ARTICLE; BEVERAGE; CATALYSIS; ENZYME CHEMISTRY; FOLIN CIOCALTEU METHOD; FOOD ANALYSIS; OXIDATION; SPECTROPHOTOMETRY; TEA; WINE;

COLORIMETRY; ELECTRON SPIN RESONANCE SPECTROSCOPY; KINETICS; MOLYBDENUM; OXIDATION-REDUCTION; PEROXIDASE; PHENOLS; SPECTROPHOTOMETRY; TEA; TUNGSTEN COMPOUNDS; WINE;

EID: 4744361005     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf049898s     Document Type: Article

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