Relations between the phenolic composition and free radical scavenging, and antibacterial activities of red wines from different cultivars of vitis vinifera L.

International Journal of Food Properties

Volumn 15, Issue 4, 2012, Pages 725-735

  Radovanovic, B ^a   Radovanovic, A ^a   Tomic, V ^b  

^a Faculty of Science and Mathematics   (Serbia)

^b Town Planning Center Nis   (Serbia)

Author keywords

Anthocyanins; Antibacterial activity; Flavonols; Free radical scavenging activity; Phenolics; Red wines; Tartaric esters

Indexed keywords

ANTI-BACTERIAL ACTIVITY; FLAVONOLS; FREE RADICAL SCAVENGING ACTIVITY; PHENOLICS; RED WINE;

ANTHOCYANINS; BACTERIA; ESTERIFICATION; ESTERS; FRUITS; PLANTS (BOTANY); WINE;

PHENOLS;

EID: 84862674347     PISSN: 10942912     EISSN: 15322386     Source Type: Journal    
DOI: 10.1080/10942912.2010.494923     Document Type: Article

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