title: New enzymatic method for the determination of total phenolic content in tea and wine.
authors.affiliation: Department of Physical Chemistry, University of Venice, Dorsoduro 2137, 30123 Venice, Italy. roberto.stevanato@unive.it
authors.forename: Roberto
authors.initials: R
authors.lastname: Stevanato
authors.forename: Sabrina
authors.initials: S
authors.lastname: Fabris
authors.forename: Federico
authors.initials: F
authors.lastname: Momo
mesh_terms: D003124:Colorimetry / Q000379:methods; D004578:Electron Spin Resonance Spectroscopy; D007700:Kinetics; D008982:Molybdenum; D010084:Oxidation-Reduction; D009195:Peroxidase; D010636:Phenols / Q000032:analysis*; D013053:Spectrophotometry; D013662:Tea / Q000737:chemistry*; D017973:Tungsten Compounds; D014920:Wine / Q000032:analysis*
chemical_list: C029556:Folin's phenol reagent; D010636:Phenols; D013662:Tea; D017973:Tungsten Compounds; D008982:Molybdenum; D009195:Peroxidase