Assessment of some Australian red wines for price, phenolic content, antioxidant activity, and vintage in relation to functional food prospects.

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

作者单位： National Wine and Grape Industry Centre, School of Agricultural and Wine Sciences, Locked Bag 588, Charles Sturt Univ., Wagga Wagga, New South Wales 2678, Australia. ^[1]

主题词抗氧化剂(Antioxidants);澳大利亚(Australia);联苯化合物(Biphenyl Compounds);儿茶素(Catechin);色谱法, 高压液相(Chromatography, High Pressure Liquid);功能食品(Functional Food);苦味酸盐类(Picrates);槲皮素(Quercetin);二苯乙烯类(Stilbenes);葡萄酒(Wine)

DOI 10.1111/j.1750-3841.2011.02429.x

PMID 22416699

发布时间 2018-12-01

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Journal of food science

C1355-64页

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Assessment of some Australian red wines for price, phenolic content, antioxidant activity, and vintage in relation to functional food prospects.

Journal of food science

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Journal of food science

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Assessment of some Australian red wines for price, phenolic content, antioxidant activity, and vintage in relation to functional food prospects.

Journal of food science

相似文献

Journal of food science

相关期刊

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