Polyphenolic compounds and antioxidant properties of selected China wines

Food Chemistry

Volumn 112, Issue 2, 2009, Pages 454-460

  Li, Hua ^a   Wang, Xiaoyu ^a   Li, Yong ^a   Li, Peihong ^a   Wang, Hua ^a  

^a NORTHWEST A F UNIVERSITY   (China)

Author keywords

Antioxidant capacity; China wine; Different analytical methods; Phenolic compounds

Indexed keywords

1,1 DIPHENYL 2 PICRYLHYDRAZYL; 2,2 AZINO BIS(3 ETHYLBENZOTHIALOZINE SULFONIC ACID); ANTHOCYANIN; FLAVANOL DERIVATIVE; FLAVONOID; HYDROXYL RADICAL; OXYGEN RADICAL; PHENOL DERIVATIVE; POLYPHENOL DERIVATIVE; SULFONIC ACID DERIVATIVE; SUPEROXIDE;

ANALYTIC METHOD; ANTIOXIDANT ACTIVITY; ARTICLE; CHELATION; CONTROLLED STUDY; LIPID PEROXIDATION; RED WINE;

EID: 47949109260     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2008.05.111     Document Type: Article

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