Determination of phenolic composition and antioxidant capacity of native red wines by high performance liquid chromatography and spectrophotometric methods

Food Research International

Volumn 45, Issue 1, 2012, Pages 145-154

  Porgali, Esra ^a   Büyüktuncel, Ebru ^a  

^a INONU UNIVERSITY   (Turkey)

Author keywords

Antioxidant activity; Fluorescence; HPLC DAD; Phenolic compounds; Red wines; Sample preparation

Indexed keywords

ANTIOXIDANT ACTIVITIES; HPLC-DAD; PHENOLIC COMPOUNDS; RED WINE; SAMPLE PREPARATION;

AGENTS; CHROMATOGRAPHIC ANALYSIS; CHROMATOGRAPHY; FATTY ACIDS; FLUORESCENCE; FORMIC ACID; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; LIQUIDS; METHANOL; ORGANIC ACIDS; PLANTS (BOTANY); SOLVENT EXTRACTION; SPECTROPHOTOMETERS; SPECTROPHOTOMETRY;

PHENOLS;

EID: 81055137141     PISSN: 09639969     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodres.2011.10.025     Document Type: Article

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