Evaluation of antioxidant activity and total phenols index in persimmon vinegars produced by different processes

LWT

Volumn 44, Issue 7, 2011, Pages 1591-1596

  Ubeda, C ^a   Hidalgo, C ^b   Torija, M J ^b   Mas, A ^b   Troncoso, A M ^a   Morales, M L ^a  

^a UNIVERSITY OF SEVILLE   (Spain)

^b UNIVERSITAT ROVIRA I VIRGILI   (Spain)

Author keywords

Acetification; Antioxidant activity; Diospyros kaki; Persimmon; Vinegar; Wine

Indexed keywords

ANTIOXIDANTS; EXTRACTION; FREE RADICALS; PHENOLS; WINE;

ACETIFICATION; ANTI-OXIDANT ACTIVITIES; DIOSPYROS KAKI; PERSIMMON; VINEGAR;

ACETIC ACID;

DIOSPYROS; DIOSPYROS KAKI;

EID: 79954633357     PISSN: 00236438     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.lwt.2011.03.001     Document Type: Article

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