Stable free radicals and peroxyl radical trapping capacity in red wines.
Rossetto
Monica
M
Dipartimento di Chimica Biologica, Università di Padova, via G. Colombo, 3, 35121 Padua, Italy.
Vanzani
Paola
P
Zennaro
Lucio
L
Mattivi
Fulvio
F
Vrhovsek
Urska
U
Scarpa
Marina
M
Rigo
Adelio
A
D000872:Anthocyanins / Q000032:analysis; D004355:Drug Stability; D005419:Flavonoids / Q000032:analysis; D016166:Free Radical Scavengers / Q000032:analysis* / Q000737:chemistry; D005609:Free Radicals / Q000032:analysis*; D010545:Peroxides / Q000737:chemistry*; D010636:Phenols / Q000032:analysis; D059808:Polyphenols; D012044:Regression Analysis; D013997:Time Factors; D014920:Wine / Q000032:analysis*
D000872:Anthocyanins; D005419:Flavonoids; D016166:Free Radical Scavengers; D005609:Free Radicals; D010545:Peroxides; D010636:Phenols; D059808:Polyphenols; C049375:perhydroxyl radical