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1Academic Journal
المؤلفون: Yang, Yi, Ye, Zhijing, Qin, Yunxuan, Pathirana, Sreeni, Araujo, Leandro Dias, Culley, Neill J, Kilmartin, Paul A
مصطلحات موضوعية: Sulfonic Acids, Sulfur Dioxide, Gallic Acid, Organothiophosphorus Compounds, Phenols, Plant Extracts, Antioxidants, Fermentation, Color, Wine, Tea, Benzothiazoles, (+)-catechin (PubChem CID: 9064), (−)-epicatechin (PubChem CID: 72276), (−)-epicatechin gallate (PubChem CID: 107905), (−)-epigallocatechin (PubChem CID: 72277), (−)-epigallocatechin gallate (PubChem CID: 65064), Antioxidant capacity, Chemical composition, Gallic acid (PubChem CID: 370), Green tea extract, Making SO(2) alternative, Sauvignon Blanc wine, Sensory attributes, 30 Agricultural, Veterinary and Food Sciences, 3006 Food Sciences, 3008 Horticultural Production, Complementary and Integrative Health, Nutrition
جغرافية الموضوع: England
وصف الملف: Print-Electronic; application/pdf
Relation: Food chemistry; (2024). Food Chemistry, 447, 138976.; https://hdl.handle.net/2292/70428; 38492300 (pubmed)
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2Academic Journal
المؤلفون: Tan, Junfeng, Vincken, Jean Paul, van Zadelhoff, Annemiek, Hilgers, Roelant, Lin, Zhi, de Bruijn, Wouter J.C.
المصدر: Food Chemistry 425 (2023) ; ISSN: 0308-8146
مصطلحات موضوعية: (-)-Epicatechin (PubChem CID: 72276), (-)-Epicatechin gallate (PubChem CID: 107905), Auto-oxidation, Catechins, Colour, Deesterification, Discolouration, Epimerization, Gallic acid (PubChem CID: 370), O-phenylenediamine (PubChem CID: 7243), Oxidative coupling, Tea
وصف الملف: application/pdf
Relation: https://edepot.wur.nl/632235
الاتاحة: https://research.wur.nl/en/publications/presence-of-free-gallic-acid-and-gallate-moieties-reduces-auto-ox
https://doi.org/10.1016/j.foodchem.2023.136446