Stability of Individual Phenolic Compounds and Antioxidant Activity During Storage of a Red Wine Powder

Food and Bioprocess Technology

Volumn 6, Issue 12, 2013, Pages 3585-3595

  Galmarini, Mara V ^a,b   Maury, Chantal ^c   Mehinagic, Emira ^c   Sanchez, Virginia ^a   Baeza, Rosa I ^a   Mignot, Sophie ^c   Zamora, Maria C ^a,b   Chirife, Jorge ^a  

^a PONTIFICIA UNIVERSIDAD CATÓLICA ARGENTINA   (Argentina)

^b Facultad de Ciencias Naturales e Instituto M Lillo   (Argentina)

^c LUNAM Universite   (France)

Author keywords

Anthocyanins; Antioxidant capacity; Dealcoholized; Polyphenols; Resveratrol; Wine powder

Indexed keywords

2 ,2-DIPHENYL-1-PICRYLHYDRAZYL; ANTI-OXIDANT ACTIVITIES; ANTIOXIDANT CAPACITY; DEALCOHOLIZED; EPICATECHIN GALLATE; FERRIC REDUCING ANTIOXIDANT POWER; FREE RADICAL SCAVENGING CAPACITY; POLYPHENOLS;

AGENTS; FREE RADICALS; RESVERATROL; WINE;

ANTHOCYANINS;

EID: 84886086895     PISSN: 19355130     EISSN: 19355149     Source Type: Journal    
DOI: 10.1007/s11947-012-1035-y     Document Type: Article

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