| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 5767778 | Food Research International | 2017 | 10 Pages |
Keywords
SPMTFCtotal phenols contentTEACPHEAGMHBATPCFRAPIC50SPD2,2′-azinobis(3-ethylbenzothiazoline-6-sulfonic acid)MLAHPLC-DADphenylethylamineIGTBHTABTSDOCDPPH2,2-diphenyl-1-picrylhydrazylBAsPCAROSBiogenic aminesAgmatineethylamineethSpermineSpermidineOrganic acidsPrincipal component analysisAlcoholic fermentationMalolactic fermentationtryptaminehigh-performance liquid chromatography-diode array detectionTRYTyrTyramineHISWinemakingCADTrolox equivalent antioxidant capacityconcentration giving 50% inhibitionAntioxidant activityputrescinePUTMethylamineTotal flavonoids contenttotal anthocyanin contentMETISAbutylated hydroxytolueneHistaminefresh weightReactive oxygen species
Related Topics
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Food Science
Authors
D. Restuccia, V. Sicari, T.M. Pellicanò, U.G. Spizzirri, M.R. Loizzo,