New enzymatic method for the determination of total phenolic content in tea and wine.

作者： Roberto Stevanato , Sabrina Fabris , Federico Momo

DOI: 10.1021/JF049898S

关键词: Phenolic content in tea 、 Hydrogen peroxide 、 Phenols 、 Phenol 、 DPPH 、 Wine 、 Chemistry 、 Organic chemistry 、 Chromatography 、 Polyphenol 、 Sulfite

摘要: … quinone-imine colored product, characterized by high molar … In particular, we observed that the molar absorbance value of … cultivars by immobilized horseradish peroxidase bioreactor. …

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