The effect of polyphenolic composition as related to antioxidant capacity in white wines-Reference-Cited by-同舟云学术

The effect of polyphenolic composition as related to antioxidant capacity in white wines

Published:2003-01 Issue:8 Volume:36 Page:805-814
ISSN:0963-9969
Container-title:Food Research International
language:en
Short-container-title:Food Research International

Author:

Makris Dimitris P.,Psarra Eleni,Kallithraka Stamatina,Kefalas Panagiotis

Publisher

Elsevier BV

Subject

Food Science

Reference43 articles.

1. Effect of principal polyphenolic components in relation to antioxidant characteristics of aged red wines;Arnous;Journal of Agricultural and Food Chemistry,2001

2. Polyphenols;Bravo;Nutrition Reviews,1998

3. Relationship among antioxidant activity, vasodilation capacity, and phenolic content of red wines;Burns;Journal of Agricultural and Food Chemistry,2000

4. Levels of flavan-3-ols in French wines;Carando;Journal of Agricultural and Food Chemistry,1999

5. Effect of pomace contact and hyperoxidation on the phenolic composition and quality of Grenache and Chardonnay wines;Cheynier;American Journal of Enology and Viticulture,1989

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