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Determination of Phenolic Compounds in Wines
| Content Provider | Semantic Scholar |
|---|---|
| Author | Proestos, Charalampos Bakogiannis, Athanasios Komaitis, Michael |
| Copyright Year | 2012 |
| Abstract | harpo@chem.uoa.grTel: +30-210-727-4160Fax: +30-210-727-4476Received: 5 May 2011; Published online: 18 April 2012AbstractWine contains natural antioxidants such as phenolic compounds also known as bioactive compounds.Samples of commercially available Greek wines were analyzed in order to determine this phenoliccontent. For the analysis, Reversed Phase-High Performance Liquid Chromatography (RP-HPLC)coupled with a multiwavelength Ultraviolet/visible (UV/vis) detector was used. The most abundantphenolic substances detected were (+)-catechin (13.5-72.4 mg L |
| Starting Page | 33 |
| Ending Page | 41 |
| Page Count | 9 |
| File Format | PDF HTM / HTML |
| DOI | 10.7455/ijfs/1.1.2012.a4 |
| Volume Number | 1 |
| Alternate Webpage(s) | https://www.iseki-food-ejournal.com/ojs/index.php/e-journal/article/download/32/49 |
| Alternate Webpage(s) | https://doi.org/10.7455/ijfs%2F1.1.2012.a4 |
| Language | English |
| Access Restriction | Open |
| Content Type | Text |
| Resource Type | Article |