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

Authors: Di Majo, D; La Neve, L; La Guardia, M; Casuccio, A; Giammanco, M.
Publication year: 2011
Type: Articolo in rivista (Articolo in rivista)
Key words: antioxidant activity, polyphenols, pH, crocin, red wine, food composition
OA Link: http://hdl.handle.net/10447/57997