Comparison of the total antioxidant status of bohemian wines during the wine-making process
- Author
- LACHMAN, Jaromir1 ; SULC, Miloslav1 ; SCHILLA, Marek1
[1] Department of Chemistry, Faculty of Agrobiology, Food and Natural Resources, Czech University of Agriculture, Prague, Czech Republic - Source
Food chemistry. 2007, Vol 103, Num 3, pp 802-807, 6 p ; ref : 3/4 p
- CODEN
- FOCHDJ
- ISSN
- 0308-8146
- Scientific domain
- Food science technology
- Publisher
- Elsevier, Oxford
- Publication country
- United Kingdom
- Document type
- Article
- Language
- English
- Author keyword
- ABTS DPMD DPPH Free radical cation Polyphenols Total antioxidant status Wine-making Wine
- Keyword (fr)
- Antioxydant Polyphénol Radical libre cationique Radical libre Vin Vinification Boisson alcoolisée
- Keyword (en)
- Antioxidant Polyphenol Radical cation Free radical Wine Wine making Alcoholic beverage
- Keyword (es)
- Antioxidante Polifenol Radical libre catiónico Radical libre Vino Vinificación Bebida alcohólica
- 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
- 18599404
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.2006.09.024 
https://dx.doi.org/10.1016/j.foodchem.2006.09.024
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