Relationship between antioxidant capacity and total phenolic content of red , rosé and white wines

  title={Relationship between antioxidant capacity and total phenolic content of red , ros{\'e} and white wines},
  author={Neuza Paix{\~a}o and Rosa Perestrelo and Jos{\'e} Carlos Costa Marques and Jos{\'e} S C{\^a}mara},
Phenolic compounds are one of the most important quality parameters of wines, since they contribute to wine organoleptic characteristics such as colour, astringency, and bitterness. Furthermore, several studies have pointed out that many show biological properties of interest, related to their antioxidant capacity. This antioxidant activity has been thoroughly studied and a wide variety of methods have been developed to evaluate it. In this study, the antioxidant activity of commercial Terras… CONTINUE READING


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