Relationship between antioxidant capacity and total phenolic content of red, rosé and white wines - Concepedia

Concepedia

Publication | Open Access

Relationship between antioxidant capacity and total phenolic content of red, rosé and white wines

DOI Full Paper Access

342

Citations

31

References

2007

Year

Neuza Paixão, Rosa Perestrelo, José C. Marques, José S. Câmara

Food ChemistryWhite WinesFood Bioactive CompoundWine PerceptionPhytochemistryPhytochemicalAntioxidant CapacityOxidative StressPolyphenolicsTotal Phenolic ContentHealth Sciences

References

	Year	Citations

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