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Part 1: Document Description
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Citation |
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Title: |
Raw data from: Mead aged with Oak (Quercus) chips at different toasting levels |
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Identification Number: |
doi:10.7910/DVN/MBWA4J |
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Distributor: |
Harvard Dataverse |
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Date of Distribution: |
2022-12-06 |
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Version: |
1 |
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Bibliographic Citation: |
Fortes, Juciane Prois, 2022, "Raw data from: Mead aged with Oak (Quercus) chips at different toasting levels", https://doi.org/10.7910/DVN/MBWA4J, Harvard Dataverse, V1 |
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Citation |
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Title: |
Raw data from: Mead aged with Oak (Quercus) chips at different toasting levels |
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Identification Number: |
doi:10.7910/DVN/MBWA4J |
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Authoring Entity: |
Fortes, Juciane Prois (Federal University of Santa Maria (UFSM)) |
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Distributor: |
Harvard Dataverse |
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Access Authority: |
Somacal, Sabrina |
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Depositor: |
Somacal, Sabrina |
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Date of Deposit: |
2022-12-06 |
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Holdings Information: |
https://doi.org/10.7910/DVN/MBWA4J |
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Study Scope |
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Keywords: |
Agricultural Sciences, mead, phenolic compound, Oak chips, antioxidant capacity, ABTS |
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Abstract: |
Raw data from "Mead aged with Oak (Quercus) chips at different toasting levels" - total phenolic content - total flavonoid content - Antioxidant capacity by ABTS - Sugar content - Phytochemical profile by LC-ESI-QTOF-MS/MS |
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Methodology and Processing |
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Sources Statement |
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Data Access |
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Other Study Description Materials |
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Label: |
Chromatogram MS MS.rar |
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Notes: |
application/x-rar-compressed |
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Label: |
Chromatograms - meads.pptx |
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Notes: |
application/vnd.openxmlformats-officedocument.presentationml.presentation |
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Label: |
Raw Data Mead Aged Oak.xlsx |
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Notes: |
application/vnd.openxmlformats-officedocument.spreadsheetml.sheet |