Radical Scavenging Capacity of Wine Anthocyanins Is Strongly pH-Dependent-Reference-Cited by-同舟云学术

Radical Scavenging Capacity of Wine Anthocyanins Is Strongly pH-Dependent

Published:2005-06-11 Issue:14 Volume:53 Page:5526-5534
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Borkowski Tomasz¹,Szymusiak Henryk¹,Gliszczyńska-Świgło Anna¹,Rietjens Ivonne M. C. M.¹,Tyrakowska Bożena¹

Affiliation:

1. Faculty of Commodity Science, The Poznań University of Economics, Al. Niepodległości 10, 60-967 Poznań, Poland, and Division of Toxicology, Wageningen University, Tuinlaan 5, NL-6703 HE HE Wageningen, The Netherlands

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/jf0478556

Reference24 articles.

1. pH-Dependent Forms of Red Wine Anthocyanins as Antioxidants

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