Influence of alcoholic fermentation process on antioxidant activity and phenolic levels from mulberries (Morus nigra L.)

LWT

Volumn 44, Issue 8, 2011, Pages 1793-1801

  Perez Gregorio M R ^a   Regueiro, J ^a   Alonso Gonzalez E ^a   Pastrana Castro, L M ^a   Simal Gandara J ^a  

^a UNIVERSITY OF VIGO   (Spain)

Author keywords

Alcoholic fermentation; Anthocyanins; DPPH activity; Flavonols; Morus nigra; Mulberries; Quercetin

Indexed keywords

ALKALINITY; ANTIOXIDANTS; CHEMICAL DETECTION; FERMENTATION; FRUITS; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; HYDROLYSIS; PHENOLS; PLANTS (BOTANY); SPECTRUM ANALYSIS;

ALCOHOLIC FERMENTATION; FLAVONOLS; MORUS NIGRA; MULBERRIES; QUERCETIN;

ANTHOCYANINS;

MORUS (ANGIOSPERM); MORUS NIGRA;

EID: 79956335211     PISSN: 00236438     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.lwt.2011.03.007     Document Type: Article

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