The Antioxidant Potential of White Wines Relies on the Chemistry of Sulfur-Containing Compounds: An Optimized DPPH Assay

Molecules - Switzerland
doi 10.3390/molecules24071353
Full Text
Abstract

Available in full text

Date
Authors
Publisher

MDPI AG

Related search

Metalation of Sulfur-Containing Organic Compounds

English

Studies on Sulfur Containing Heterocyclic Compounds. X. On the Rearrangement Reactions of 3-Acylaminorhodanines

Nippon kagaku zassi
1959English

Antioxidant Phenolic Compounds of Pomegranate Wines Produced by Different Maceration Methods

Journal of the Institute of Brewing
Food Science
2017English

The Effect of Zinc Lactate Added Tablets on Volatile Sulfur-Containing Compounds in the Oral Cavity

Open Dentistry Journal
Dentistry
2019English

White Wines Countering the Metabolic Syndrome

Russian Open Medical Journal
Medicine
2017English

The Impact of Oxygen at Various Stages of Vinification on the Chemical Composition and the Antioxidant and Sensory Properties of White and Red Wines

International Journal of Food Science
Food Science
2020English

Metalloporphyrin - Based Electronic Tongue: An Application for the Analysis of Italian White Wines

Sensors
InstrumentationInformation SystemsElectronic EngineeringBiochemistryAnalytical ChemistryMolecular Physics,ElectricalAtomicMedicineOptics
2007English

Polymerization of Sulfur-Containing Aldehydes. II. Polymerization With Organoaluminum Compounds

Polymer Journal
PolymersMaterials ChemistryPlastics
1972English

Relationship Between Antioxidant Capacity and Total Phenolic Content of Red, Rosé and White Wines

Food Chemistry
MedicineAnalytical ChemistryFood Science
2007English

Amanote Research

Note-taking for researchers

Follow Amanote

© 2024 Amaplex Software S.P.R.L. All rights reserved.

Privacy PolicyRefund Policy