THE EFFECT OF pH ON THE EFFICIENCY OF VINIFICATION BY-PRODUCT EXTRACTS TO INHIBIT LIPID PEROXIDATION IN A LECITHIN LIPOSOME MODEL MATRIX
Author:
Publisher
Wiley
Subject
Safety, Risk, Reliability and Quality,Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1745-4557.2011.00397.x/fullpdf
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3. Correlation of pigment and flavanol content with antioxidant properties in selected aged regional wines from Greece;ARNOUS;J. Food Compost. Anal.,2002
4. Electron paramagnetic resonance studies of radical species of proanthocyanidins and gallate esters;BORS;Arch. Biochem. Biophys.,2000
5. Reaction pH and protein affect the oxidation products of β-pentagalloyl glucose;CHEN;Free Radic. Res.,2005
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