Effect of Drying on the Phenolic Content and Antioxidant Activity of Red Grape Pomace
Author:
Publisher
Springer Science and Business Media LLC
Subject
Chemistry (miscellaneous),Food Science
Link
http://link.springer.com/article/10.1007/s11130-018-0658-1/fulltext.html
Reference24 articles.
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4. Sáyago-Ayerdi SG, Brenes A, Goñi I (2009) Effect of grape antioxidant dietary fiber on the lipid oxidation of raw and cooked chicken hamburgers. LWT-Food Sci Technol 42:971–976
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