Phenolic content and antioxidant activity of moscatel dessert wines from the setúbal region in portugal

Food Analytical Methods

Volumn 2, Issue 2, 2009, Pages 149-161

  Feliciano, Rodrigo P ^a   Bravo, Maria N ^b,c   Pires, Marilda M ^d   Serra, Ana T ^b   Duarte, Catarina M ^b   Boas, Luís V ^a,b   Bronze, Maria R ^a,b,c  

^a INSTITUTO DE BIOLOGIA EXPERIMENTAL E TECNOLÓGICA   (Portugal)

^b INSTITUTO DE TECNOLOGIA QUÍMICA E BIOLÓGICA   (Portugal)

^c RESEARCH INSTITUTE FOR MEDICINES IMED ULISBOA   (Portugal)

^d Escola Superior de Biotecnologia Escola de Tecnologia e Gestão Industrial   (Portugal)

Author keywords

1,1 Diphenyl 2 picrylhydrazyl (DPPH); Ferric Reducing Antioxidant Power (FRAP); Flavonoids; Moscatel Wine; Oxygen Radical Absorbance Capacity (ORAC); Phenolics; Principal Component Analysis (PCA)

Indexed keywords

EID: 62349142072     PISSN: 19369751     EISSN: 1936976X     Source Type: Journal    
DOI: 10.1007/s12161-008-9059-7     Document Type: Article

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