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

Journal of Food Composition and Analysis

Volumn 24, Issue 2, 2011, Pages 265-269

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

^a UNIVERSITY OF PALERMO   (Italy)

Author keywords

Antioxidant activity; Crocin; Food composition; PH; Polyphenols; Red wine

Indexed keywords

EID: 79952038949     PISSN: 08891575     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jfca.2010.09.013     Document Type: Article

References (23)

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