Di Majo, D., La Neve, L., La Guardia, M., Casuccio, A., Giammanco, M. (2011). The influence of two different pH levels on the antioxidant properties on flavonols, flavan-3-ols, phenolic acids and aldehyde compounds analysed in synthetic wine and in a phosphate buffer. JOURNAL OF FOOD COMPOSITION AND ANALYSIS, 24(2), 265-269 [10.1016/j.jfca.2010.09.013].

The influence of two different pH levels on the antioxidant properties on flavonols, flavan-3-ols, phenolic acids and aldehyde compounds analysed in synthetic wine and in a phosphate buffer

DI MAJO, Danila;LA NEVE, Laura;LA GUARDIA, Maurizio;CASUCCIO, Alessandra;GIAMMANCO, Marco
2011-01-01

2011
Settore BIO/09 - Fisiologia
Di Majo, D., La Neve, L., La Guardia, M., Casuccio, A., Giammanco, M. (2011). The influence of two different pH levels on the antioxidant properties on flavonols, flavan-3-ols, phenolic acids and aldehyde compounds analysed in synthetic wine and in a phosphate buffer. JOURNAL OF FOOD COMPOSITION AND ANALYSIS, 24(2), 265-269 [10.1016/j.jfca.2010.09.013].
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Utilizza questo identificativo per citare o creare un link a questo documento: https://hdl.handle.net/10447/57997
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