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

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dc.contributor.authorAguirre, Maria J.
dc.contributor.authorChen Carrillo, Yo-Ying Adriana
dc.contributor.authorIsaacs Casanova, Mauricio
dc.contributor.authorMatsuhiro, Betty
dc.contributor.authorMendoza, Leonora
dc.contributor.authorTorres, Simonet
dc.date.accessioned2021-03-29T12:38:32Z
dc.date.available2021-03-29T12:38:32Z
dc.date.issued2010
dc.fuente.origenBibliotecas UC
dc.identifier.doi10.1016/j.foodchem.2009.11.088
dc.identifier.issn0308-8146
dc.identifier.scopusid2-s2.0-75749083609
dc.identifier.urihttps://doi.org/10.1016/j.foodchem.2009.11.088
dc.identifier.urihttps://repositorio.uc.cl/handle/11534/53104
dc.identifier.wosidWOS:000275360200006
dc.issue.numeroNo. 1
dc.language.isoen
dc.nota.accesoContenido parcial
dc.pagina.final48
dc.pagina.inicio44
dc.revistaFood Chemistryes_ES
dc.rightsacceso restringido
dc.subject.ods03 Good Health and Well-being
dc.subject.odspa03 Salud y bienestar
dc.titleElectrochemical behaviour and antioxidant capacity of anthocyanins from Chilean red wine, grape and raspberryes_ES
dc.typeartículo
dc.volumenVol. 121
sipa.codpersvinculados1003356
sipa.codpersvinculados1009751
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