The influence of two different pH levels on the antioxidant properties of flavonols, flavan-3-ols, phenolic acids and aldehyde compounds analysed in synthetic wine and in a phosphate buffer - Concepedia

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The influence of two different pH levels on the antioxidant properties of flavonols, flavan-3-ols, phenolic acids and aldehyde compounds analysed in synthetic wine and in a phosphate buffer

36

Citations

20

References

2010

Year

Danila Di Majo, Laura La Neve, Maurizio La Guardia, Alessandra Casuccio, Marco Giammanco

Journal of Food Composition and Analysis

Food ChemistryPolyphenolicsSynthetic WineWine PerceptionPhytochemistryPhenolic AcidsDifferent Ph LevelsHealth Sciences

References

	Year	Citations

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