+++5 Статей J. Agric. Food Chem.Спасибо!!!

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1. V. Katalini, M. Milos, D. Modun, I. Musi and M. Boban.
Antioxidant effectiveness of selected wines in comparison with (+)-catechin.
Food Chemistry. Volume 86, Issue 4, August 2004, Pages 593-600.

DOI:

http://dx.doi.org/10.1016/j.foodchem.2003.10.007

2. Edwin N. Frankel, Andrew L. Waterhouse, Pierre L. Teissedre.
Principal Phenolic Phytochemicals in Selected California Wines and Their Antioxidant Activity in Inhibiting Oxidation of Human Low-Density Lipoproteins.
J. Agric. Food Chem., 1995, 43 (4), pp 890–894.

DOI:

http://dx.doi.org/10.1021/jf00052a008

3. José A. Larrauri, Concepción Sánchez-Moreno, Pilar Rupérez, and Fulgencio Saura-Calixto.
Free Radical Scavenging Capacity in the Aging of Selected Red Spanish Wines.
J. Agric. Food Chem., 1999, 47 (4), pp 1603–1606.

DOI:

http://dx.doi.org/10.1021/jf980607n

4. M. N. Peyrat-Maillard , S. Bonnely and C. Berset.
Determination of the antioxidant activity of phenolic compounds by coulometric detection.
Talanta. Volume 51, Issue 4, 3 April 2000, Pages 709-716.

DOI:

http://dx.doi.org/10.1016/S0039-9140(99)00331-8

5. Ángeles M. Alonso, Cristina Domínguez, Dominico A. Guillén, and Carmelo G. Barroso.
Determination of Antioxidant Power of Red and White Wines by a New Electrochemical Method and Its Correlation with Polyphenolic Content.
J. Agric. Food Chem., 2002, 50 (11), pp 3112–3115.

DOI:

http://dx.doi.org/10.1021/jf0116101

Спасибо!

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