Free radical scavenging capacity of sele
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S๏ฟฝnchez-Moreno, Concepci๏ฟฝn; Larrauri, Jos๏ฟฝ A; Saura-Calixto, Fulgencio
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Article
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1999
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John Wiley and Sons
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English
โ 73 KB
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The free radical scavenging capacity of selected red, rose ร and white Spanish wines from different grape varieties was determined by the 2,2-diphenyl-1-picrylhydrazyl (DPPH . ) method using a new methodology developed at our laboratory. The amount of sample necessary to decrease by 50% the initial