The influence of two different pH levels on the antioxidant properties on flavonols, flavan-3-ols, phenolic acids and aldehyde compounds analysed in synthetic wine and in a phosphate buffer
Autori: Di Majo, D; La Neve, L; La Guardia, M; Casuccio, A; Giammanco, M.
Anno di pubblicazione: 2011
Tipologia:
Articolo in rivista
(Articolo in rivista)
Parole Chiave: antioxidant activity, polyphenols, pH, crocin, red wine, food composition
