Phenol composition and antioxidant capacity of red wines produced in Central Italy changes after one-year storage

Journal of Applied Botany and Food Quality

Volumn 90, Issue , 2017, Pages 197-204

  Lombardi, Germana ^a   Cossignani, Lina ^a   Giua, Laura ^a   Simonetti, Maria S ^a   Maurizi, Angela ^a   Burini, Giovanni ^a   Coli, Roberto ^a   Blasi, Francesca ^a  

^a UNIVERSITY OF PERUGIA   (Italy)

Author keywords

Chromatography; ORAC; Phenol; Red wine; Storage

Indexed keywords

ANTIOXIDANT; BIOCHEMICAL COMPOSITION; CHROMATOGRAPHY; FOOD STORAGE; PHENOL; PHENOLIC COMPOUND; QUANTITATIVE ANALYSIS; VINE;

ITALY;

EID: 85042634267     PISSN: 16139216     EISSN: 1439040X     Source Type: Journal    
DOI: 10.5073/JABFQ.2017.090.025     Document Type: Article

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