Effects of high-temperature drying on the polyphenolic composition of skins and seeds from red grape pomace-Reference-Cited by-同舟云学术

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Effects of high-temperature drying on the polyphenolic composition of skins and seeds from red grape pomace

Published:2021-06 Issue: Volume:145 Page:111323
ISSN:0023-6438
Container-title:LWT
language:en
Short-container-title:LWT

Author:

Guaita Massimo^ORCID,Panero Loretta,Motta Silvia,Mangione Biagio,Bosso Antonella

Publisher

Elsevier BV

Subject

Food Science

Reference33 articles.

1. Frozen storage effects on anthocyanins and volatile compounds of raspberry fruit;deAncos;Journal of Agricultural and Food Chemistry,2000

2. Heat pump drying of grape pomace: Performance and product quality analysis;Aktaş;Drying Technology,2019

3. Polyphenolic composition and in vitro antioxidant activity of red grape seeds as byproducts of short and medium-long fermentative macerations;Bosso;Foods,2020

4. Influence of solvents on the composition of condensed tannins in grape pomace seed extracts;Bosso;Food Chemistry,2016

5. Agrochemical characterisation of the solid by-products and residues from the winery and distillery industry;Bustamante;Waste Management,2008

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