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2009•Food ChemistryRequires access

Electrochemical behaviour and antioxidant capacity of anthocyanins from Chilean red wine, grape and raspberry

María Jesús Aguirre, Yo Y. Chen, Mauricio A. Isaacs, Betty Matsuhiro, Leonora Mendoza, Simonet Torres

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Key concepts: Anthocyanin, Blowing a raspberry, Wine, Malvidin, Chemistry, Rubus, Food science, Delphinidin

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Electrochemical behaviour and antioxidant capacity of anthocyanins from Chilean red wine, grape and raspberry — Research Paper | ScholarLens