Influence of maceration time on phenolic compounds and antioxidant activity of the Syrah must and wine-Reference-Cited by-同舟云学术

Influence of maceration time on phenolic compounds and antioxidant activity of the Syrah must and wine

Published:2017-11-30 Issue:2 Volume:42 Page:e12471
ISSN:0145-8884
Container-title:Journal of Food Biochemistry
language:en
Short-container-title:J Food Biochem

Author:

Alencar Natália Manzatti Machado¹^ORCID,Cazarin Cinthia Baú Betim¹,Corrêa Luiz Cláudio²,Maróstica Junior Mário Roberto¹,Biasoto Aline Camarão Telles²,Behrens Jorge Herman¹

Affiliation:

1. Department of Food and Nutrition; University of Campinas; Campinas São Paulo Brazil

2. Brazilian Agricultural Research Corporation, Embrapa Tropical Semi-arid; Petrolina Pernambuco Brazil

Funder

Conselho Nacional de Desenvolvimento Científico e Tecnológico

Empresa Brasileira de Pesquisa Agropecuária

Fundação de Amparo à Ciência e Tecnologia do Estado de Pernambuco

Publisher

Wiley

Subject

Cell Biology,Pharmacology,Food Science,Biophysics

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/jfbc.12471/fullpdf

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4. The ferric reducing ability of plasma (FRAP) as a measure of “antioxidant power”: The FRAP assay;Benzie;Analytical Biochemistry,1996

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