Journal of the Science of Food and Agriculture. Volume 79 Issue 7, Pages 1011 - 1014.
Electron spin resonance (ESR) spectroscopic assessment of the contribution of quercetin and other flavonols to the antioxidant capacity of red wines .
Peter T Gardner, Donald B McPhail, Alan Crozier, Garry G Duthie .
- DOI:
http://dx.doi.org/10.1002/(SICI)1097-0010(19990515)79:7<1011::AID-JSFA320>3.0.CO;2-Y