Number of the records: 1
Antioxidant Activity of Wines and Related Matters Studied by EPR Spectroscopy
- 1.0328386 - ÚVGZ 2010 RIV CZ eng J - Journal Article
Stopka, Pavel - Křížová, Jana - Vrchotová, Naděžda - Bábíková, P. - Tříska, Jan - Balík, J. - Kyseláková, M.
Antioxidant Activity of Wines and Related Matters Studied by EPR Spectroscopy.
Czech Journal of Food Sciences. Roč. 26, special (2008), s. 49-54. ISSN 1212-1800. E-ISSN 1805-9317.
[Quality of Moravian and Czech Wines and their Future. Lednice, 11.09.2008-12.09.2008]
R&D Projects: GA ČR(CZ) GA305/07/0242; GA ČR(CZ) GA525/06/1757; GA ČR(CZ) GA104/08/0758
Institutional research plan: CEZ:AV0Z60870520; CEZ:AV0Z40320502
Keywords : antioxidant activity * EPR * wine * vine grape * vine leaf * yeast sediment
Subject RIV: GM - Food Processing
Impact factor: 0.472, year: 2008
Antioxidant activity and free radicals were studied in various parts of Vitis vinifera plant in vivo and in wines using EPR spectroscopy. Determination of antioxidant activity of experimental samples by EPR method was based on measuring the changes of EPR spectrum of stable nitroxide radicals as a result of their interaction with antioxidants.
Permanent Link: http://hdl.handle.net/11104/0174713
Number of the records: 1