Revalorization of winery by-products as source of natural preservatives obtained by means of green extraction techniques-Reference-Cited by-同舟云学术

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Revalorization of winery by-products as source of natural preservatives obtained by means of green extraction techniques

Published:2018-02 Issue: Volume:112 Page:617-625
ISSN:0926-6690
Container-title:Industrial Crops and Products
language:en
Short-container-title:Industrial Crops and Products

Author:

Poveda J.M.,Loarce L.,Alarcón M.,Díaz-Maroto M.C.,Alañón M.E.

Funder

Spanish National Institute for Agricultural and Food Research and Technology (INIA)

University of Castilla-La Mancha

Publisher

Elsevier BV

Subject

Agronomy and Crop Science

Reference39 articles.

1. A study of the antioxidant capacity of oak wood used in wine ageing and the correlation with polyphenol composition;Alañón;Food Chem.,2011

2. Antioxidant capacity and phenolic composition of different woods used in cooperage;Alañón;Food Chem.,2011

3. Antimicrobial and antioxidant activity of pressurized liquid extracts from oenological woods;Alañón;Food Control,2015

4. Extraction of natural flavouring with antioxidant capacity from cooperage by-products by green extraction procedure with subcritical fluids;Alañón;Ind. Crops Prod.,2017

5. Antilisterial activities of polyphenol-rich extracts of grapes and vinification by-products;Anastasiadi;J. Agric. Food Chem.,2009

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