New enzymatic method for the determination of total phenolic content in tea and wine.
Stevanato
Roberto
R
Department of Physical Chemistry, University of Venice, Dorsoduro 2137, 30123 Venice, Italy. roberto.stevanato@unive.it
Fabris
Sabrina
S
Momo
Federico
F
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*
C029556:Folin's phenol reagent; D010636:Phenols; D013662:Tea; D017973:Tungsten Compounds; D008982:Molybdenum; D009195:Peroxidase