Showing Publication (DUGO 2004)
Dugo P., Favoino O., Presti M.l., Luppino R., Dugo G., Mondello L. (2004) Determination of anthocyanins and related components in red wines by micro- and capillary HPLC. Journal of Separation Science 27:1458-1466 PubMed (15638153)
Abbreviation: DUGO 2004
Pubmed ID: 15638153
Food Composition
This publication was used to obtain 14 food polyphenol content values.
| Original Content Value | Original Food Description | Commercial Origin | Number of Samples Analyzed |
|---|---|---|---|
| 1.21 mg/100 ml | Red wine - Cabernet Sauvignon | yes | 1 |
| 0.09 mg/100 ml | Red wine - Cabernet Sauvignon | yes | 1 |
| 1.78 mg/100 ml | Red wine - Cabernet Sauvignon | yes | 1 |
| 1.26 mg/100 ml | Red wine - Cabernet Sauvignon | yes | 1 |
| 17.80 mg/100 ml | Red wine - Cabernet Sauvignon | yes | 1 |
| 0.28 mg/100 ml | Red wine - Cabernet Sauvignon | yes | 1 |
| 0.29 mg/100 ml | Red wine - Cabernet Sauvignon | yes | 1 |
| 0.68 mg/100 ml | Red wine - Cabernet Sauvignon | yes | 1 |
| 0.69 mg/100 ml | Red wine - Cabernet Sauvignon | yes | 1 |
| 11.29 mg/100 ml | Red wine - Cabernet Sauvignon | yes | 1 |
| 0.18 mg/100 ml | Red wine - Cabernet Sauvignon | yes | 1 |
| 0.30 mg/100 ml | Red wine - Cabernet Sauvignon | yes | 1 |
| 0.18 mg/100 ml | Red wine - Cabernet Sauvignon | yes | 1 |
| 4.47 mg/100 ml | Red wine - Cabernet Sauvignon | yes | 1 |