Antioxidant capacity and total reducing power of balsamic and traditional balsamic vinegar from Modena and Reggio Emilia by conventional chemical assays

International Journal of Food Science and Technology

Volumn 48, Issue 1, 2013, Pages 114-120

  Greco, Emanuela ^a   Cervellati, Rinaldo ^a   Litterio, Maria Luisa ^a  

^a UNIVERSITY OF BOLOGNA   (Italy)

Author keywords

Antioxidant capacity; Balsamic vinegar; Conventional analytical methods; Reducing power; Traditional balsamic vinegar

Indexed keywords

ANTIOXIDANT CAPACITY; BALSAMIC VINEGAR; CONVENTIONAL ANALYTICAL; REDUCING POWER; TRADITIONAL BALSAMIC VINEGAR;

FOOD TECHNOLOGY;

ACETIC ACID;

EMILIA; TULIP BREAKING VIRUS;

EID: 84871341713     PISSN: 09505423     EISSN: 13652621     Source Type: Journal    
DOI: 10.1111/j.1365-2621.2012.03166.x     Document Type: Article

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