Total Phenolic Content: Traditional Methods
Author:
Publisher
Springer US
Link
https://link.springer.com/content/pdf/10.1007/978-1-0716-3088-4_4
Reference19 articles.
1. Gaona IJA, Fanzone ML, Galmarini MV, Chirife J, Ferreras-Charro R, García-Estévez I, Escribano-Bailón MT (2022) Encapsulation of phenolic compounds by spray drying of Ancellotta and Aspirant Bouchet wines to produce powders with potential use as natural food colorants. Food Biosci 50:102093
2. Di Giacomo G, Romano P (2021) Advanced fractionation process for wine-based products diversification. J Food Sci Technol 58(12):4685–4692
3. Cianciosi D, Forbes-Hernández TY, Ansary J, Gil E, Amici A, Bompadre S et al (2020) Phenolic compounds from Mediterranean foods as nutraceutical tools for the prevention of cancer: the effect of honey polyphenols on colorectal cancer stem-like cells from spheroids. Food Chem 325:126881
4. Olas B (2018) Berry phenolic antioxidants-implications for human health? Front Pharmacol 9
5. Chen Y, Wen J, Deng Z, Pan X, Xie X, Peng C (2020) Effective utilization of food wastes: bioactivity of grape seed extraction and its application in food industry. J Funct Foods 73:104113
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