Elucidation of key antioxidant components in red wine via challenge with a range of oxidants using an HPLC comparison to faux wine
Author:
Publisher
Springer Science and Business Media LLC
Subject
General Earth and Planetary Sciences,General Environmental Science
Link
http://link.springer.com/content/pdf/10.1007/s13749-014-0068-4.pdf
Reference24 articles.
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3. Leopoldini M, Russo N, Toscano M (2011) The molecular basis of working mechanism of natural polyphenolic antioxidants. Food Chem 125:288–306
4. Procházková D, Boušová I, Wilhelmová N (2011) Antioxidant and prooxidant properties of flavonoids. Fitoterapia 82:513–523
5. Aruoma O (1996) Assessment of potential prooxidant and antioxidant actions. J Am Oil Chem Soc 73:1617–1625
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