| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 10541235 | Food Chemistry | 2012 | 5 Pages |
Abstract
⺠The antioxidant properties of alcoholic beverages were investigated. ⺠Antioxidant capacity was determined by means of EPR spectroscopy. ⺠Antioxidant activity of the studied alcoholic samples was given in μM Trolox per 100 mL alcohol. ⺠Ageing of brandy and whisky was studied. ⺠The influence of flavour and colour additives on antioxidant activity was examined.
Related Topics
Physical Sciences and Engineering
Chemistry
Analytical Chemistry
Authors
Mariola Bartoszek, Justyna Polak,