Extraction of phenolics and changes in antioxidant activity of red wines during vinification

Journal article

Peer reviewed

Jennifer Burns, Peter T Gardner, David Matthews, Garry G Duthie, Michael E. J Lean and Alan Crozier

Journal of agricultural and food chemistry, Vol.49(12), pp.5797-5808

01/12/2001

PMID: 11743766

Abstract

Biological and medical sciences

Fermented food industries

Food industries

Fundamental and applied biological sciences. Psychology

General pharmacology

Medical sciences

Pharmacognosy. Homeopathy. Health food

Pharmacology. Drug treatments

Wines and vinegars

1 Record Views

Title: Extraction of phenolics and changes in antioxidant activity of red wines during vinification
Creators - without role: Jennifer Burns - University of Glasgow
Peter T Gardner - Rowett Research Institute, Greenburn Road, Bucksburn, Aberdeen, AB21 9SB, United Kingdom
David Matthews - Safeway Stores plc. 6 Millington Road, Hayes, Middlesex, UB3 4AY, United Kingdom
Garry G Duthie - Rowett Research Institute, Greenburn Road, Bucksburn, Aberdeen, AB21 9SB, United Kingdom
Michael E. J Lean - Glasgow Royal Infirmary
Alan Crozier - University of Glasgow
Publication Details: Journal of agricultural and food chemistry, Vol.49(12), pp.5797-5808
Publisher: American Chemical Society
Identifiers: 9949370308331
Academic Unit: King Saud University
Language: English
Resource Type: Journal article