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

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National and Kapodistrian University of Athens
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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
Food preservation: Challenges and efforts for the future

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