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The influence of two different pH levels on the antioxidant properties of flavonols, flavan-3-ols, phenolic acids and aldehyde compounds analysed in synthetic wine and in a phosphate buffer
Danila Di Majo, Laura La Neve, Maurizio La Guardia, Alessandra Casuccio, Marco GiammancoVolume:
24
Year:
2011
Language:
english
Pages:
5
DOI:
10.1016/j.jfca.2010.09.013
File:
PDF, 188 KB
english, 2011