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Caffeic Acid, Reduced Glutathione, and Ferric Iron Addition Effects on the Redox Potential of Model Wine Solutions.

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Title: Caffeic Acid, Reduced Glutathione, and Ferric Iron Addition Effects on the Redox Potential of Model Wine Solutions.
Authors: Wright, William Jordan1 (AUTHOR), Parnigoni, Dallas J.1,2 (AUTHOR), Kuster, Sean1,3 (AUTHOR), Nelson, James2,3,4 (AUTHOR), Coleman, Robert E.1,4 (AUTHOR), Casassa, L. Federico1,2 (AUTHOR) lcasassa@calpoly.edu
Source: Molecules. Apr2026, Vol. 31 Issue 7, p1226. 13p.
Database: Academic Search Ultimate
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  Data: Caffeic Acid, Reduced Glutathione, and Ferric Iron Addition Effects on the Redox Potential of Model Wine Solutions.
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  Data: <searchLink fieldCode="JN" term="%22Molecules%22">Molecules</searchLink>. Apr2026, Vol. 31 Issue 7, p1226. 13p.
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        Value: 10.3390/molecules31071226
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        Text: English
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              Text: Apr2026
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              Y: 2026
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