M D Rivero-Pérez

Summary

Affiliation: Universidad de Burgos
Country: Spain

Publications

  1. ncbi Contribution of anthocyanin fraction to the antioxidant properties of wine
    M D Rivero-Pérez
    Dpto de Biotecnologi a y Ciencia de los Alimentos, Facultad de Ciencias, Universidad de Burgos, Pza Misael Banuelos s n, Burgos 09001, Spain
    Food Chem Toxicol 46:2815-22. 2008

Detail Information

Publications1

  1. ncbi Contribution of anthocyanin fraction to the antioxidant properties of wine
    M D Rivero-Pérez
    Dpto de Biotecnologi a y Ciencia de los Alimentos, Facultad de Ciencias, Universidad de Burgos, Pza Misael Banuelos s n, Burgos 09001, Spain
    Food Chem Toxicol 46:2815-22. 2008
    ..Glycosilated and methoxylic anthocyanins as malvidin-3-glucoside, seem to be the type of anthocyanins with higher participation on the antioxidant effect of red wine...