| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 10541435 | Food Chemistry | 2011 | 7 Pages |
Abstract
⺠Wines showed higher polyphenolic levels than the same more consumed varieties. ⺠Reducing capacity was higher than antiradical property for all of the wines tested. ⺠A significant correlation between polyphenols and antioxidant activity was measured. ⺠The metal levels of all of the wines tested were below the official safety limits.
Related Topics
Physical Sciences and Engineering
Chemistry
Analytical Chemistry
Authors
Gian Carlo Tenore, Jacopo Troisi, Raffaele Di Fiore, Michele Manfra, Ettore Novellino,