Studies on the Effect of Oxidation on Bioactivity of Phenolics and Wine Lees Extracts.

Ye, Zhijing; Shi, Jinlin; Harrison, Roland; Hider, Richard; Bekhit, Alaa El-Din A

Ye, Zhijing; Shi, Jinlin; Harrison, Roland; Hider, Richard; Bekhit, Alaa El-Din A.

Afiliación

Ye Z; School of Viticulture and Wine Science, Te Pukenga, Trading as Eastern Institute of Technology, Napier 4112, New Zealand.
Shi J; School of Viticulture and Wine Science, Te Pukenga, Trading as Eastern Institute of Technology, Napier 4112, New Zealand.
Harrison R; Department of Wine, Food and Molecular Biosciences, Lincoln University, Lincoln 7647, New Zealand.
Hider R; Department of Wine, Food and Molecular Biosciences, Lincoln University, Lincoln 7647, New Zealand.
Bekhit AEA; Department of Food Science, The University of Otago, Dunedin 9054, New Zealand.

Antioxidants (Basel) ; 12(4)2023 Apr 14.

Article en En | MEDLINE | ID: mdl-37107306

Palabras clave

antimicrobial activity; antioxidant; oxidation; phenolic compounds; wine lees

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Texto completo: 1 Colección: 01-internacional Base de datos: MEDLINE Idioma: En Revista: Antioxidants (Basel) Año: 2023 Tipo del documento: Article País de afiliación: Nueva Zelanda Pais de publicación: Suiza

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