Evaluating the antioxidant capacity of wines: A laccase-based biosensor approach

European Food Research and Technology

Volumn 231, Issue 2, 2010, Pages 303-308

  Gil, Dulce M A ^a   Rebelo, Maria J F ^a  

^a UNIVERSITY OF LISBON   (Portugal)

Author keywords

Antioxidant; Caffeic acid; Laccase based biosensor; Polyphenols

Indexed keywords

ANTIOXIDANT ACTIVITIES; ANTIOXIDANT CAPACITY; CAFFEIC ACID; CAFFEIC ACIDS; CORRELATION COEFFICIENT; HUMAN HEALTH; LACCASES; LINEAR RELATIONSHIPS; POLYPHENOLIC COMPOUND; POLYPHENOLIC CONTENT; POLYPHENOLS; PROTECTIVE EFFECTS; TROLOX EQUIVALENT ANTIOXIDANT CAPACITIES; WINE SAMPLE;

ACIDS; PHENOLS; WINE;

BIOSENSORS;

EID: 77952427758     PISSN: 14382377     EISSN: 14382385     Source Type: Journal    
DOI: 10.1007/s00217-010-1280-0     Document Type: Article

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