Insight into the characterization of commercial oenological tannins
The characterization in terms of phenolics, antioxidant capacity and oxygen consumption rate (OCR) was carried out for 15 commercial oenological tannins of different origin. A NMR approach was used to evaluate their average molecular weight, and their glycosidic and aromatic moieties. The investigat...
| Main Authors: | , , , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Elsevier
2023-10-01
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| Series: | Food Chemistry Advances |
| Subjects: | |
| Online Access: | http://www.sciencedirect.com/science/article/pii/S2772753X23000382 |