Free radical scavenging and antibacterial activities of southern Serbian red wines

Food Chemistry

Volumn 117, Issue 2, 2009, Pages 326-331

  Radovanovic A ^a   Radovanovic B ^a   Jovancicevic B ^b  

^a Faculty of Science and Mathematics   (Serbia)

^b Faculty of Chemistry   (Serbia)

Author keywords

Anthocyanins; Antibacterial activity; Free radical scavenging activity; Polyphenols; Red wines

Indexed keywords

ANTHOCYANIN; FREE RADICAL; POLYPHENOL;

ANTIBACTERIAL ACTIVITY; ARTICLE; CONTROLLED STUDY; ESCHERICHIA COLI; GRAPE; NONHUMAN; RED WINE; SERBIA; STAPHYLOCOCCUS AUREUS;

ESCHERICHIA COLI; STAPHYLOCOCCUS AUREUS; VITACEAE;

EID: 67349108769     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2009.04.008     Document Type: Article

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