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

The DPPH (2,2-Diphenyl-1-picrylhydrazyl) assay is an easy and efficient method commonly used to determine the antioxidant capacity of many food matrices and beverages. In contrast with red wines, white wines are poorer in antioxidant polyphenolics, and the more hydrophilic sulfur-containing compound...

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Detalhes bibliográficos
Publicado no:Molecules
Main Authors: Romanet, Remy, Coelho, Christian, Liu, Youzhong, Bahut, Florian, Ballester, Jordi, Nikolantonaki, Maria, Gougeon, Régis D.
Formato: Artigo
Idioma:Inglês
Publicado em: MDPI 2019
Assuntos:
Acesso em linha:https://ncbi.nlm.nih.gov/pmc/articles/PMC6479956/
https://ncbi.nlm.nih.gov/pubmed/30959818
https://ncbi.nlm.nih.govhttp://dx.doi.org/10.3390/molecules24071353
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