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

Danila Di Majo; Marco Giammanco; Maurizio La Guardia; Alessandra Casuccio; Laura La Neve

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

Danila Di Majo, Marco Giammanco, Maurizio La Guardia, Alessandra Casuccio, Laura La Neve

Risultato della ricerca: Article › peer review

Lingua originale	English
pagine (da-a)	265-269
Numero di pagine	5
Rivista	Journal of Food Composition and Analysis
Volume	24
Stato di pubblicazione	Published - 2011

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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 ; Giammanco, Marco ; La Guardia, Maurizio ; Casuccio, Alessandra; La Neve, Laura.

In: Journal of Food Composition and Analysis, Vol. 24, 2011, pag. 265-269.

Risultato della ricerca: Article › peer review

Di Majo, Danila ; Giammanco, Marco ; La Guardia, Maurizio ; Casuccio, Alessandra ; La Neve, Laura. / 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. In: Journal of Food Composition and Analysis. 2011 ; Vol. 24. pagg. 265-269.

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AU - Di Majo, Danila

AU - Giammanco, Marco

AU - La Guardia, Maurizio

AU - Casuccio, Alessandra

AU - La Neve, Laura

PY - 2011

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KW - antioxidant activity

KW - crocin

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KW - pH

KW - polyphenols

KW - red wine

KW - antioxidant activity

KW - crocin

KW - food composition

KW - pH

KW - polyphenols

KW - red wine

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EP - 269

JO - Journal of Food Composition and Analysis

JF - Journal of Food Composition and Analysis

SN - 0889-1575

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