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Total phenolic contents and antibacterial activities of grape (Vitis vinifera L.) extracts

✍ Scribed by Nilgün Göktürk Baydar; Gülcan Özkan; Osman Sağdiç


Book ID
117648960
Publisher
Elsevier Science
Year
2004
Tongue
English
Weight
263 KB
Volume
15
Category
Article
ISSN
0956-7135

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Spectral evaluation of total phenolic co
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Whereas high levels of flavonoid extractives are responsible for the characteristic A,,, at about 280nm in the ultra-violet spectra of red wines, there is wide variability in the spectral features of natural white wines, in which the phenolic content is often minimal. For the latter, A,,, may occur