Potential for Use of the Residues of the Wine Industry in Human Nutrition and as Agricultural Input-Reference-Cited by-同舟云学术

Potential for Use of the Residues of the Wine Industry in Human Nutrition and as Agricultural Input

Published:2018-02-28 Issue: Volume: Page:
ISSN:
Container-title:Grapes and Wines - Advances in Production, Processing, Analysis and Valorization
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Author:

Botelho Renato Vasconcelos,Bennemann Gabriela Datsch,Torres Yohandra Reyes,Sato Alessandro Jefferson

Publisher

InTech

Link

http://www.intechopen.com/download/pdf/59216

Reference30 articles.

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4. Poudel PR, Tamura H, Kataoka I, Mochioka R. Phenolic compounds and antioxidant activities of skins and seeds of five wild grapes an two hybrids native to Japan. Journal of Food Composition and Analysis. 2008;21:622-625. DOI: 10.1016/j.jfca.2008.07.003

5. Yilmaz Y, Göksel Z, Erdog-an SS, Oztürk A, Atak A, Ozer C. Antioxidant activity and phenolic content of seed, skin and pulp parts of 22 grape (Vitis vinifera L.) cultivars (4 common and 18 registered or candidate for registration). Journal of Food Processing and Preservation. 2015;39(6):1682-1691. DOI: 10.1111/jfpp.12399

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