Quantification of bioactive constituents and antioxidant activity of Chinese yellow wine

Journal of Food Composition and Analysis

Volumn 44, Issue , 2015, Pages 86-92

  Lu, Qing Yi ^a   Lee, Ru Po ^a   Huang, Jianjun ^a   Yang, Jieping ^a   Henning, Susanne M ^a   Hong, Xutao ^b   Heber, David ^a   Li, Zhaoping ^a  

^a UNIVERSITY OF CALIFORNIA   (United States)

^b ZHEJIANG UNIVERSITY   (China)

Author keywords

Amino acids; Antioxidant activity; Chinese yellow wine; Food analysis; Food composition; Hydroxymethylfurfural; Phenolic compounds; Total phenolic content; Aminobutyric acid

Indexed keywords

EID: 84940524658     PISSN: 08891575     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jfca.2015.07.005     Document Type: Article

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