Contribution of Proanthocyanidins to the Peroxy Radical...

Journal of Agricultural and Food Chemistry 2000 / 06 Vol. 48; Iss. 6

Contribution of Proanthocyanidins to the Peroxy Radical Scavenging Capacity of Some Italian Red Wines

Rigo, Adelio, Vianello, Fabio, Clementi, Giovanni, Rossetto, Monica, Scarpa, Marina, Vrhovšek, Urška, Mattivi, Fulvio
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Volume:
48
Language:
english
Journal:
Journal of Agricultural and Food Chemistry
DOI:
10.1021/jf991203d
Date:
June, 2000
File:
PDF, 92 KB
english, 2000
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