Antioxidant activity of wines and related matters studied by EPR spectroscopy

Antioxidant activity of wines and related matters studied by EPR spectroscopy

Antioxidant activity and free radicals were studied in various parts of Vitis vinifera plant in vivo and in wines using EPR spectroscopy. Antioxidative properties of polyphenolic substances play an important role for the evaluation of quality of natural products. Determination of antioxidant activit...

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Bibliographic Details
Main Authors: Pavel STOPKA, Jana KŘÍŽOVÁ, Naděžda VRCHOTOVÁ, Petra BÁBÍKOVÁ, Jan TŘÍSKA, Josef BALÍK, Marie KYSELÁKOVÁ
Format: Article
Language:English
Published: Czech Academy of Agricultural Sciences 2008-12-01
Series:Czech Journal of Food Sciences
Subjects:
antioxidant activity
epr
wine
vine grape
vine leaf
yeast sediment
Online Access:https://cjfs.agriculturejournals.cz/artkey/cjf-200810-0009_antioxidant-activity-of-wines-and-related-matters-studied-by-epr-spectroscopy.php

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https://cjfs.agriculturejournals.cz/artkey/cjf-200810-0009_antioxidant-activity-of-wines-and-related-matters-studied-by-epr-spectroscopy.php

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