pH-Dependent Forms of Red Wine Anthocyanins as Antioxidants
Author:
Affiliation:
1. Department of Food Science, Agricultural Research Organization, The Volcani Center, Bet Dagan 50250, Israel
Publisher
American Chemical Society (ACS)
Subject
General Agricultural and Biological Sciences,General Chemistry
Link
https://pubs.acs.org/doi/pdf/10.1021/jf980704g
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