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-Reference-Cited by-同舟云学术

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

Published:2011-03 Issue:2 Volume:24 Page:265-269
ISSN:0889-1575
Container-title:Journal of Food Composition and Analysis
language:en
Short-container-title:Journal of Food Composition and Analysis

Author:

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

Publisher

Elsevier BV

Subject

Food Science

Reference23 articles.

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2. Bevande alcoliche e nervine;Caprino,2006

3. A modified, economic, sensitive method for measuring total antioxidant capacities of human plasma and natural compounds using Indian saffron/Crocus sativus;Chatterjee;Clinica Chimica Acta,2005

4. Flavanones in citrus fruit: structure–antioxidant activity relationships;Di Majo;Food Research International,2005

5. The antioxidant capacity of red wine in relationship with its polyphenolic constituents;Di Majo;Food Chemistry,2008

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