Antioxidant activities, sensory and anti-influenza activity of grape skin tea infusion

Food Chemistry

Volumn 129, Issue 3, 2011, Pages 837-845

  Bekhit, Alaa El Din A ^a   Cheng, Vern Jou ^a   McConnell, Michelle ^b   Zhao, Jenny H ^c   Sedcole, Richard ^c   Harrison, Roland ^c  

^a UNIVERSITY OF OTAGO   (New Zealand)

^b UNIVERSITY OF OTAGO   (New Zealand)

^c LINCOLN UNIVERSITY   (New Zealand)

Author keywords

Antioxidant; Antiviral; Grape skin; Sensory; Tea

Indexed keywords

ANTIOXIDANT; ANTIVIRAL; GRAPE SKIN; SENSORY; TEA;

OXYGEN; PHENOLS; SOLVENT EXTRACTION; VIRUSES; WINE;

FRUITS;

GREEN TEA EXTRACT; PHENOL; PIGMENT; POLYPHENOLIC; SUPEROXIDE; UNCLASSIFIED DRUG; VITIS VINIFERA EXTRACT; WATER;

ANTIOXIDANT ACTIVITY; ANTIVIRAL ACTIVITY; ARTICLE; COLOR; CONTROLLED STUDY; GRAPE SKIN TEA; HIBISCUS; NONHUMAN; PLANT LEAF; SENSORY ANALYSIS; TEA; WINE;

HIBISCUS; ORTHOMYXOVIRIDAE; VITACEAE; VITIS VINIFERA;

EID: 79960168703     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2011.05.032     Document Type: Article

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