Exploring the chemical space of white wine antioxidant capacity: A combined DPPH, EPR and FT-ICR-MS study
Rémy Romanet, Zina Sarhane, Florian Bahut, Jenny Uhl, Philippe Schmitt‐Kopplin, Maria Nikolantonaki, Régis D. Gougeon
Topics & Concepts
DPPHChemistryElectron paramagnetic resonanceWineAntioxidantFourier transform ion cyclotron resonanceABTSMass spectrometryMetabolomeChromatographyFood scienceOrganic chemistryMetabolomicsNuclear magnetic resonancePhysicsPhytochemicals and Antioxidant ActivitiesFermentation and Sensory AnalysisMeat and Animal Product Quality