Phenolic compounds in red wine digested in vitro in the presence of iron and other dietary factors

Citation:

Argyri, K. ; Proestos, C. ; Komaitis, M. ; Kapsokefalou, M. 2005, 56, 213-222. Copy at http://www.tinyurl.com/y4rj98we

Contact Details

National and Kapodistrian University of Athens
(+30) 210-7274160
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Athens, ZipCode 157-71
harpro@chem.uoa.gr

Recent Publications

Editorial: Artificial Intelligence in Chemistry
Effect of Hippophae rhamnoides L. leaves treatment on the antioxidant capacity, total phenol content and sensory profile of moschofilerowines vinified with and without added sulphites
Fatty acid profile of processed foods in Greece with focus on trans fatty acids

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