Phenolic compounds and antioxidant activities of skins and seeds of five wild grapes and two hybrids native to Japan

Author:

Poudel Puspa Raj,Tamura Hirotoshi,Kataoka Ikuo,Mochioka Ryosuke

Publisher

Elsevier BV

Subject

Food Science

Reference27 articles.

1. Determination of antioxidant activity of wine byproducts and its correlation with polyphenolic content;Alonso;Journal of Agriculture and Food Chemistry,2002

2. Bitterness and astringency of grape seed phenolics in a model wine solution;Arnold;American Journal of Enology and Viticulture,1978

3. Effect of principal polyphenolic components in relation to antioxidant characteristics of aged red wines;Arnous;Journal of Agriculture and Food Chemistry,2001

4. Sour cherry (Prunus cerasus L.) anthocyanin as ingredients for functional foods;Blando;Journal of Biomedicine and Biotechnology,2004

5. Study of the polyphenol content of red and white grape varieties by liquid chromatography–mass spectrometry and its relationship to antioxidant power;Borbalán;Journal Chromatography A,2003

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