Total phenolic content, antioxidant activity, and cross-cultural consumer rejection threshold in white and red wines functionally enhanced with catechin-rich extracts.

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作者： Yung J,Yoo ^[1] ; Anthony J,Saliba ; Paul D,Prenzler ; Danielle,Ryan

作者单位： National Wine and Grape Industry Centre, School of Agricultural and Wine Sciences, Charles Sturt University, Locked Bag 588, Wagga Wagga, NSW 2678, Australia. yungyoo@hotmail.com ^[1]

主题词青少年(Adolescent);成年人(Adult);老年人(Aged);抗氧化剂(Antioxidants);澳大利亚(Australia);儿茶素(Catechin);女(雌)性(Female);人类(Humans);男(雄)性(Male);中年人(Middle Aged);酚类(Phenols);味觉(Taste);葡萄酒(Wine);青年人(Young Adult)

DOI 10.1021/jf203216z

PMID 22133028

发布时间 2014-11-20

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Journal of agricultural and food chemistry

2012年60卷1期

388-93页

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Total phenolic content, antioxidant activity, and cross-cultural consumer rejection threshold in white and red wines functionally enhanced with catechin-rich extracts.

Journal of agricultural and food chemistry

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Journal of agricultural and food chemistry

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Total phenolic content, antioxidant activity, and cross-cultural consumer rejection threshold in white and red wines functionally enhanced with catechin-rich extracts.

Journal of agricultural and food chemistry

相似文献

Journal of agricultural and food chemistry

相关期刊

检索历史清除