title: Stable free radicals and peroxyl radical trapping capacity in red wines.
authors.affiliation: Dipartimento di Chimica Biologica, Università di Padova, via G. Colombo, 3, 35121 Padua, Italy.
authors.forename: Monica
authors.initials: M
authors.lastname: Rossetto
authors.forename: Paola
authors.initials: P
authors.lastname: Vanzani
authors.forename: Lucio
authors.initials: L
authors.lastname: Zennaro
authors.forename: Fulvio
authors.initials: F
authors.lastname: Mattivi
authors.forename: Urska
authors.initials: U
authors.lastname: Vrhovsek
authors.forename: Marina
authors.initials: M
authors.lastname: Scarpa
authors.forename: Adelio
authors.initials: A
authors.lastname: Rigo
mesh_terms: 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*
chemical_list: D000872:Anthocyanins; D005419:Flavonoids; D016166:Free Radical Scavengers; D005609:Free Radicals; D010545:Peroxides; D010636:Phenols; D059808:Polyphenols; C049375:perhydroxyl radical