Antioxidant activity and phenolics content of selected Brazilian wines

Journal of Food Composition and Analysis

Volumn 23, Issue 1, 2010, Pages 30-36

  Lucena, A P S ^a   Nascimento, R J B ^b   Maciel, J A C ^a   Tavares, J X ^b   Barbosa Filho, J M ^b   Oliveira, E J ^a,b  

^a FEDERAL UNIVERSITY OF PARAÍBA   (Brazil)

^b Centro de Ciências da Saú   (Brazil)

Author keywords

Antioxidant; Brazilian wine; Flavonoids; Food analysis; Food composition; Phenolics; Quercetin; Red wine; Resveratrol

Indexed keywords

EID: 77649192493     PISSN: 08891575     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jfca.2009.08.004     Document Type: Article

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