Phenolic compounds and antioxidant activity of red wine made from grapes treated with different fungicides.

Mulero, J; Martínez, G; Oliva, J; Cermeño, S; Cayuela, J M; Zafrilla, P; Martínez-Cachá, A; Barba, A

Mulero, J; Martínez, G; Oliva, J; Cermeño, S; Cayuela, J M; Zafrilla, P; Martínez-Cachá, A; Barba, A.

Afiliação

Mulero J; Department of Food Technology and Nutrition, Catholic University of San Antonio, Murcia, Spain.
Martínez G; Departament of Agricultural Chemistry, Geology and Pedology, University of Murcia, Campus de Espinardo, Murcia, Spain.
Oliva J; Departament of Agricultural Chemistry, Geology and Pedology, University of Murcia, Campus de Espinardo, Murcia, Spain.
Cermeño S; Departament of Agricultural Chemistry, Geology and Pedology, University of Murcia, Campus de Espinardo, Murcia, Spain.
Cayuela JM; Department of Food Technology and Nutrition, Catholic University of San Antonio, Murcia, Spain.
Zafrilla P; Department of Food Technology and Nutrition, Catholic University of San Antonio, Murcia, Spain.
Martínez-Cachá A; Department of Food Technology and Nutrition, Catholic University of San Antonio, Murcia, Spain.
Barba A; Departament of Agricultural Chemistry, Geology and Pedology, University of Murcia, Campus de Espinardo, Murcia, Spain. Electronic address: abarba@um.es.

Food Chem ; 180: 25-31, 2015 Aug 01.

Article em En | MEDLINE | ID: mdl-25766797

Assuntos

Fungicidas Industriais; Fenóis/análise; Vitis/química; Vinho/análise; Antioxidantes

Palavras-chave

Antioxidant activity; Fungicides; Phenolic compounds; Wine

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Texto completo: 1 Coleções: 01-internacional Base de dados: MEDLINE Assunto principal: Fenóis / Vinho / Vitis / Fungicidas Industriais Idioma: En Revista: Food Chem Ano de publicação: 2015 Tipo de documento: Article País de afiliação: Espanha

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