Temperature and storage effects on antioxidant activity of juice from red and white grapes

International Journal of Food Science and Technology

Volumn 47, Issue 1, 2012, Pages 13-23

  Genova, Giuseppe ^a   Iacopini, Patrizia ^a   Baldi, Massimiliano ^b   Ranieri, Annamaria ^c   Storchi, Paolo ^b   Sebastiani, Luca ^a  

^a SCUOLA SUPERIORE SANT ANNA   (Italy)

^b CRA   (Italy)

^c UNIVERSITY OF PISA   (Italy)

Author keywords

2,2 Diphenyl 1 picrylhydrazyl; Grape juice; Peroxynitrite; Polyphenols; Tyrosine nitration; Vitis vinifera L

Indexed keywords

2 ,2-DIPHENYL-1-PICRYLHYDRAZYL; GRAPE JUICE; PEROXYNITRITES; POLYPHENOLS; TYROSINE NITRATION; VITIS VINIFERA L;

AMINO ACIDS; FRUIT JUICES; FRUITS; NITRATION; PHENOLS; UNSATURATED COMPOUNDS;

ANTHOCYANINS;

VITACEAE; VITIS VINIFERA;

EID: 83555176373     PISSN: 09505423     EISSN: 13652621     Source Type: Journal    
DOI: 10.1111/j.1365-2621.2011.02801.x     Document Type: Article

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