Investigation of the Antioxidant Effect of Hungarian White Wines and Tokaj Wine Specialities

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dc.contributor.authorKállay, M.
dc.contributor.authorTörök, Z.
dc.contributor.authorKorány, K.
dc.date.accessioned2021-06-28T09:57:06Z
dc.date.available2021-06-28T09:57:06Z
dc.date.issued1999-09-13
dc.description.abstractAuthors investigated the antioxidant effect of wine-phenolics, expressed as total antioxidant status (TAS-value). This property may play an important role in elimination of the harmful effects of free radicals in human body. Independently of their polyphenol composition, special quality Tokaj wines did not show extremely high TAS-values. In Tokaj Aszu wines the total antioxidant status was independent of the "puttony" number but was influenced by the length of aging time.en
dc.formatapplication/pdf
dc.identifier.citationInternational Journal of Horticultural Science, Vol. 5 No. 3-4 (1999) , 22-26.
dc.identifier.doihttps://doi.org/10.31421/IJHS/5/3-4/37
dc.identifier.eissn2676-931X
dc.identifier.issn1585-0404
dc.identifier.issue3-4
dc.identifier.jatitleInt. j. hortic. sci.
dc.identifier.jtitleInternational Journal of Horticultural Science
dc.identifier.urihttps://hdl.handle.net/2437/313967en
dc.identifier.volume5
dc.languageen
dc.relationhttps://ojs.lib.unideb.hu/IJHS/article/view/37
dc.rights.accessOpen Access
dc.rights.ownerInternational Journal of Horticultural Science
dc.subjectTotal Antioxidant Status (TAS)en
dc.subjecttotal polyphenolen
dc.subjectleucoanthocianinen
dc.subjectcatechinen
dc.subjectresveratrol determinationen
dc.titleInvestigation of the Antioxidant Effect of Hungarian White Wines and Tokaj Wine Specialitiesen
dc.typefolyóiratcikkhu
dc.typearticleen
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