Antioxidant activity and phenolic content of Portuguese wine aged brandies

Journal of Food Composition and Analysis

Volumn 21, Issue 8, 2008, Pages 626-633

  Canas, Sara ^a   Casanova, Vera ^b   Pedro Belchior, A ^a  

^a Estacao Vitivinicola Nacional   (Portugal)

^b INSTITUTO SUPERIOR DE AGRONOMIA   (Portugal)

Author keywords

Aged brandies; Ageing time; Antioxidant activity; Botanical species; Food composition; Phenolic compounds; Toasting level

Indexed keywords

EID: 50949106793     PISSN: 08891575     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jfca.2008.07.001     Document Type: Article

References (38)

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