Polyphenolic profile and in vitro biological activity of Serbian orange (skin fermented white) wines
Ivana Beara, Tatjana Majkić, Ljiljana Milovanović, Emilija Svirčev, Ljilja Torović
Topics & Concepts
PolyphenolFood scienceChemistryOrange (colour)White WineCatechinWineGallic acidCaffeic acidFermentationAntioxidantBiochemistryPhytochemicals and Antioxidant ActivitiesTea Polyphenols and EffectsAntioxidant Activity and Oxidative Stress