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1.
Formation of new stable pigments from condensation reaction between malvidin 3-glucoside and (-)-epicatechin mediated by acetaldehyde: Effect of tartaric acid concentration.
Food Chem
; 110(2): 344-51, 2008 Sep 15.
Artículo
en Inglés
| MEDLINE | ID: mdl-26049225
2.
Chemical characterization and antioxidant activities of oligomeric and polymeric procyanidin fractions from grape seeds.
Food Chem
; 108(2): 519-32, 2008 May 15.
Artículo
en Inglés
| MEDLINE | ID: mdl-26059130
3.
Reactivity of polymeric proanthocyanidins toward salivary proteins and their contribution to young red wine astringency.
J Agric Food Chem
; 61(4): 939-46, 2013 Jan 30.
Artículo
en Inglés
| MEDLINE | ID: mdl-23294371
4.
Red wine phenolic complexes and their in vitro antioxidant activity.
J Agric Food Chem
; 57(18): 8623-7, 2009 Sep 23.
Artículo
en Inglés
| MEDLINE | ID: mdl-19715276
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