Characterization of phenolics content and antioxidant activity of different beer types

Journal of Agricultural and Food Chemistry

Volumn 58, Issue 19, 2010, Pages 10677-10683

  Piazzon, Alessandro ^a   Forte, Monica ^a   Nardini, Mirella ^a  

^a ISTITUTO NAZIONALE DELLA NUTRIZIONE   (Italy)

Author keywords

Antioxidant; Beer types; FRAP assay; HPLC ECD; Phenolic acids

Indexed keywords

ANTIOXIDANT; ANTIOXIDANT ACTIVITIES; BIOLOGICAL EFFECTS; FERRIC REDUCING ANTIOXIDANT POWER; FERULIC ACIDS; FRAP ASSAY; GALLIC ACIDS; HPLC-ECD; HUMAN DIET; PHENOLIC ACIDS; PHENOLICS CONTENT; POLYPHENOLS; VANILLIC ACIDS;

BEER; ORGANIC ACIDS; REDUCTION;

PHENOLS;

ALCOHOL; ANTIOXIDANT; COUMARIC ACID; FERRIC ION; FERULIC ACID; FLAVONOID; PHENOL DERIVATIVE; POLYPHENOLS;

ARTICLE; BEER; CHEMISTRY; OXIDATION REDUCTION REACTION;

ANTIOXIDANTS; BEER; COUMARIC ACIDS; ETHANOL; FERRIC COMPOUNDS; FLAVONOIDS; OXIDATION-REDUCTION; PHENOLS;

TRITICUM AESTIVUM;

EID: 78049262626     PISSN: 00218561     EISSN: 15205118     Source Type: Journal    
DOI: 10.1021/jf101975q     Document Type: Article

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