Total Antioxidant Capacity of Flavored Waters

Processing and Impact on Antioxidants in Beverages

Volumn , Issue , 2014, Pages 215-224

  Barroso, M Fátima ^a   Plácido, Alexandra ^a   Correia Sá, Luísa ^a   Domingues, Valentina F ^a   Oliveira, M B P P ^b   Delerue Matos, Cristina ^a  

^a INSTITUTO SUPERIOR DE ENGENHARIA DO PORTO   (Portugal)

^b UNIVERSITY OF PORTO   (Portugal)

Author keywords

Conventional optical analytical methods; DNA based biosensors; Flavored waters; Flavors; Gas chromatography; Phenolic compounds; Total antioxidant capacity; Volatile compounds

Indexed keywords

EID: 84902219098     PISSN: None     EISSN: None     Source Type: Book    
DOI: 10.1016/B978-0-12-404738-9.00022-2     Document Type: Chapter

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