0000000000130249

AUTHOR

Vincenzo Cilluffo

showing 3 related works from this author

Flavonoids as bioactive components of food: Influence of the 7–o–glycosilation on antioxidant activity of flavanones

2006

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Antioxidant capacity as an index to charaterise wine nutraceutic properties: a study on Sicilian red wines

2006

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Influence of Oak wood contact on nutraceutical properties of a model wine

2006

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