Radical-scavenging capacity of several Italian red wines
- Author
- CIMINO, Francesco1 ; SULFARO, Vincenzo1 ; TROMBETTA, Domenico1 ; SAIJA, Antonella1 ; TOMAINO, Antonio1
[1] Department Farmaco-Biologico, School of Pharmacy, University of Messina, Contrada Annunziata, 98168 Messina, Italy - Source
Food chemistry. 2007, Vol 103, Num 1, pp 75-81, 7 p ; ref : 1 p.1/4
- CODEN
- FOCHDJ
- ISSN
- 0308-8146
- Scientific domain
- Food science technology
- Publisher
- Elsevier, Oxford
- Publication country
- United Kingdom
- Document type
- Article
- Language
- English
- Author keyword
- Anthocyanins Phenols Proanthocyanidins Radical-scavenging Red wines
- Keyword (fr)
- Anthocyane Flavonoïde Phénol Phénols Proanthocyanidine Vin rouge Boisson alcoolisée Pigment Polyphénol
- Keyword (en)
- Anthocyanin Flavonoid Phenol Phenols Proanthocyanidin Red wine Alcoholic beverage Pigments Polyphenol
- Keyword (es)
- Antocianina Flavonoide Fenol Fenoles Proantocianidina Vino tinto Bebida alcohólica Pigmento Polifenol
- Classification
- Pascal
- 002 Biological and medical sciences / 002A Fundamental and applied biological sciences. Psychology / 002A35 Food industries / 002A35C Fermented food industries / 002A35C03 Wines and vinegars
- Discipline
- Agrifood industries
- Origin
- Inist-CNRS
- Database
- PASCAL
- INIST identifier
- 18578467
Sauf mention contraire ci-dessus, le contenu de cette notice bibliographique peut être utilisé dans le cadre d’une licence CC BY 4.0 Inist-CNRS / Unless otherwise stated above, the content of this bibliographic record may be used under a CC BY 4.0 licence by Inist-CNRS / A menos que se haya señalado antes, el contenido de este registro bibliográfico puede ser utilizado al amparo de una licencia CC BY 4.0 Inist-CNRS
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DOI
10.1016/j.foodchem.2006.07.042 
https://dx.doi.org/10.1016/j.foodchem.2006.07.042
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