Antioxidant activity evolution during portuguese red wine vinification and their relation with the proanthocyanidin and anthocyanin composition

Journal of Food Processing and Preservation

Volumn 36, Issue 4, 2012, Pages 298-309

  Jordao A M ^a,b   Simoes, S ^a   Correia, A C ^a   Goncalves, F J ^a  

^a Department of Food Industries Quinta da Alagoa   (Portugal)

^b POLYTECHNIC INSTITUTE OF VISEU   (Portugal)

Author keywords

[No Author keywords available]

Indexed keywords

ANALYTICAL METHOD; ANTIOXIDANT ACTIVITIES; ANTIOXIDANT CAPACITY; CORRELATION VALUE; DEGREE OF POLYMERIZATION; GRAPE VARIETY; PHENOLIC COMPOSITION; POLYPHENOLS; POSITIVE CORRELATIONS; PROANTHOCYANIDINS; RADICAL CATIONS; RADICAL SCAVENGING; RED WINE;

AGENTS; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; ORGANIC ACIDS; PHENOLS;

ANTHOCYANINS;

VITACEAE;

EID: 84864570210     PISSN: 01458892     EISSN: 17454549     Source Type: Journal    
DOI: 10.1111/j.1745-4549.2011.00588.x     Document Type: Article

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