HPLC-analysis of polyphenolic compounds in Spanish white wines and determination of their antioxidant activity by radical scavenging assay

Food Research International

Volumn 42, Issue 8, 2009, Pages 1018-1022

  de Quirós, A Rodríguez Bernaldo ^a   Lage Yusty, M A ^a   Lopez Hernandez J ^a  

^a UNIVERSITY OF SANTIAGO DE COMPOSTELA   (Spain)

Author keywords

Albari o variety; Antioxidant activity; HPLC; Method validation; Polyphenols; Spanish white wines

Indexed keywords

ANTIOXIDANT ACTIVITY; HPLC; METHOD VALIDATION; POLYPHENOLS; SPANISH WHITE WINES;

FLUORESCENCE; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; SEMICONDUCTOR SWITCHES; WINE;

PHENOLS;

EID: 67651005021     PISSN: 09639969     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodres.2009.04.009     Document Type: Article

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