Polyphenol content in selected Turkish wines, an alternative method of detection of phenolics

Wine is an important source of dietary antioxidants, due to its content of phenolic compounds. Amount of phenolics in red wines of Turkey were investigated by using electrodes prepared via immobilisation of tyrosinase. Immobilisation was performed by entrapment during electrochemical synthesis of co...

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Veröffentlicht in:	Process biochemistry (1991) 2006, Vol.41 (1), p.236-239
Hauptverfasser:	Kıralp, Senem, Toppare, Levent
Format:	Artikel
Sprache:	eng
Schlagworte:	Conducting polymers Immobilisation Phenolic compounds Tyrosinase Wine
Online-Zugang:	Volltext
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