Contribution Of Melanoidins To The Antioxidant Activity Of Traditional Balsamic Vinegar During Aging

Journal of Food Biochemistry

Volumn 34, Issue 5, 2010, Pages 1061-1078

  Tagliazucchi, Davide ^a   Verzelloni, Elena ^b   Conte, Angela ^a  

^a UNIVERSITY OF MODENA AND REGGIO EMILIA   (Italy)

^b UNIVERSITY OF PISA   (Italy)

Author keywords

[No Author keywords available]

Indexed keywords

ANTIOXIDANT ACTIVITIES; CARAMELIZATION; HIGH MOLECULAR WEIGHT; LOW MOLECULAR WEIGHT; LOW-MOLECULAR-WEIGHT COMPOUNDS; MAILLARD REACTION; MELANOIDINS; PHENOLIC COMPOUNDS; POLYPHENOLS;

PHENOLS;

ACETIC ACID;

TULIP BREAKING VIRUS; VITACEAE;

EID: 77955054363     PISSN: 01458884     EISSN: 17454514     Source Type: Journal    
DOI: 10.1111/j.1745-4514.2010.00349.x     Document Type: Article

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