Effect of cultivar and variety on phenolic compounds and antioxidant activity of cherry wine

Food Chemistry

Volumn 186, Issue , 2015, Pages 69-73

  Xiao, Zuobing ^a   Fang, Lingling ^a   Niu, Yunwei ^a   Yu, Haiyan ^a  

^a SHANGHAI INSTITUTE OF TECHNOLOGY   (China)

Author keywords

Antioxidant activity; Cherry wine; Cluster analysis; Phenolic compounds

Indexed keywords

ANTIOXIDANTS; ASCORBIC ACID; CLUSTER ANALYSIS; DRUG PRODUCTS; LIQUID CHROMATOGRAPHY; MASS SPECTROMETRY; PHENOLS;

ANTI-OXIDANT ACTIVITIES; CHLOROGENIC ACIDS; JIANGSU PROVINCE; P-HYDROXYBENZOIC ACID; PHENOLIC ACIDS; PHENOLIC COMPOUNDS; SHANDONG PROVINCE; ULTRA PERFORMANCE LIQUID CHROMATOGRAPHY;

PRINCIPAL COMPONENT ANALYSIS;

ANTHOCYANIN; ANTIOXIDANT; FLAVONOID; FLAVORING AGENT; PHENOL DERIVATIVE; TANNIN DERIVATIVE;

ANALYSIS; CHEMISTRY; CHINA; CLASSIFICATION; FRUIT; GROWTH, DEVELOPMENT AND AGING; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; MASS SPECTROMETRY; PRINCIPAL COMPONENT ANALYSIS; PROCEDURES; SWEET CHERRY; WINE;

ANTHOCYANINS; ANTIOXIDANTS; CHINA; CHROMATOGRAPHY, HIGH PRESSURE LIQUID; FLAVONOIDS; FLAVORING AGENTS; FRUIT; MASS SPECTROMETRY; PHENOLS; PRINCIPAL COMPONENT ANALYSIS; PRUNUS AVIUM; TANNINS; WINE;

EID: 84939978041     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2015.01.050     Document Type: Article

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