Solvent and pH Effects on the Antioxidant Activity of Caffeic and Other Phenolic Acids
Author:
Affiliation:
1. Dipartimento di Chimica Organica “A. Mangini”, Università di Bologna, Via San Giacomo 11, I-40126 Bologna, Italy; and Dipartimento di Biochimica “G. Moruzzi”, Università di Bologna, Via Irnerio 48, I-40126 Bologna, Italy
Publisher
American Chemical Society (ACS)
Subject
General Agricultural and Biological Sciences,General Chemistry
Link
https://pubs.acs.org/doi/pdf/10.1021/jf053159%2B
Reference34 articles.
1. Red Wine Antioxidants Bind to Human Lipoproteins and Protect Them from Metal Ion-Dependent and -Independent Oxidation
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