Metabolism of Gallic Acid and Catechin by Lactobacillus hilgardii from Wine-Reference-Cited by-同舟云学术

Metabolism of Gallic Acid and Catechin by Lactobacillus hilgardii from Wine

Published:2004-09-25 Issue:21 Volume:52 Page:6465-6469
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Alberto María R.¹,Gómez-Cordovés Carmen¹,Manca de Nadra María C.¹

Affiliation:

1. Centro de Referencia para Lactobacilos (CERELA), Chacabuco 145, 4000 Tucumán, Argentina, Instituto de Fermentaciones Industriales (C.S.I.C.), Juan de la Cierva 3, 28006 Madrid, Spain, and Facultad de Bioquímica, Química y Farmacia, Universidad Nacional de Tucumán, Ayacucho 491, 4000 Tucumán, Argentina

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/jf049239f

Reference34 articles.

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2. Principal Phenolic Phytochemicals in Selected California Wines and Their Antioxidant Activity in Inhibiting Oxidation of Human Low-Density Lipoproteins

3. Amerine, M. A.; Ough, C. S. Phenolic compounds.Methods of Analysis of Musts and Wines; Wiley: New York, 1980; pp 175−199.

4. Natural antioxidants in grapes and wines

5. Mesorectal excision for rectal cancer

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