Aging of Whiskey Increases 1,1-Diphenyl-2-picrylhydrazyl Radical Scavenging Activity-Reference-Cited by-同舟云学术

Aging of Whiskey Increases 1,1-Diphenyl-2-picrylhydrazyl Radical Scavenging Activity

Published:2004-07-17 Issue:16 Volume:52 Page:5240-5244
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Aoshima Hitoshi¹,Tsunoue Hideaki¹,Koda Hirofumi¹,Kiso Yoshinobu¹

Affiliation:

1. Department of Physics, Biology and Informatics, Faculty of Science, Yamaguchi University, Yoshida, Yamaguchi 753-8512, Japan, and Institute for Food and Beverage Health Care Science Laboratory, Suntory Limited, Wakayamadai, Shimamoto-cho, Mishima-gun, Osaka 618-8503, Japan

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/jf049817s

Reference17 articles.

1. Changes in wood extractives from oak cask staves through maturation of scotch malt whisky

2. Wood maturation of distilled beverages

3. Aging of Whiskey Increases the Potentiation of GABAA Receptor Response

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