Stability of Iron-Quercetin Complexes in Synthetic Wine underIn VitroDigestion Conditions-Reference-Cited by-同舟云学术

Stability of Iron-Quercetin Complexes in Synthetic Wine underIn VitroDigestion Conditions

Published:2014-09-02 Issue:10 Volume:79 Page:C1933-C1938
ISSN:0022-1147
Container-title:Journal of Food Science
language:en
Short-container-title:Journal of Food Science

Author:

Escudero Leticia B.¹²,Fusari Cecilia M.²³,Altamirano Jorgelina C.²⁴,Camargo Alejandra B.²³,Wuilloud Rodolfo G.¹²

Affiliation:

1. Laboratory of Analytical Chemistry for Research and Development (QUIANID); Facultad de Ciencias Exactas y Naturales; Univ. Nacional de Cuyo; Padre J. Contreras 1300 Mendoza 5500 Argentina

2. Consejo Nacional de Investigaciones Científicas y Técnicas (CONICET); Argentina

3. Laboratorio de Cromatografía para Agroalimentos; IBAM-CONICET; Univ. Nacional de Cuyo; Mendoza Argentina

4. Inst. Argentino de Nivología; Glaciología y Ciencias Ambientales (IANIGLA); CCT-CONICET-Mendoza; Argentina

Publisher

Wiley

Subject

Food Science

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