Publication | Open Access

Effect of Different Proportions of Phenolics on Antioxidant Potential: Pointers for Bioactive Synergy/Antagonism in Foods and Nutraceuticals

Food ChemistryNutritionFood Bioactive CompoundHealth SciencesMedicineNutraceutical IngredientWine PerceptionDifferent ProportionsPhytochemicalPharmacologyAntioxidant PotentialPolyphenolicsOxidative StressBioactive Synergy/antagonism