A study of the antioxidant properties of beers using electron paramagnetic resonance

Food Chemistry

Volumn 141, Issue 3, 2013, Pages 3042-3049

  Polak, Justyna ^a   Bartoszek, Mariola ^a   Stanimirova, Ivana ^a  

^a UNIVERSITY OF SILESIA   (Poland)

Author keywords

ANOVA; Antioxidant activity; Beer; Chemometrics; DPPH; EPR spectroscopy; Food analysis; Food composition; Trolox

Indexed keywords

AGENTS; ANALYSIS OF VARIANCE (ANOVA); ANTIOXIDANTS; BEER; ELECTRON RESONANCE; ELECTRON SPIN RESONANCE SPECTROSCOPY; MAGNETIC RESONANCE; PARAMAGNETISM; SPECTRUM ANALYSIS;

ANTI-OXIDANT ACTIVITIES; CHEMOMETRICS; DPPH; EPR SPECTROSCOPY; FOOD ANALYSIS; FOOD COMPOSITIONS; TROLOX;

PARAMAGNETIC RESONANCE;

1,1 DIPHENYL 2 PICRYLHYDRAZYL; ALCOHOL; ANTIOXIDANT; TROLOX C;

ANALYSIS OF VARIANCE; ANTIOXIDANT ACTIVITY; ARTICLE; BEER; CZECH REPUBLIC; ELECTRON SPIN RESONANCE; FOOD COLOR; GERMANY; POLAND; SLOVAKIA;

EID: 84879489166     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2013.05.133     Document Type: Article

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