New grape stems-based liqueur: Physicochemical and phytochemical evaluation-Reference-Cited by-同舟云学术

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New grape stems-based liqueur: Physicochemical and phytochemical evaluation

Published:2016-01 Issue: Volume:190 Page:896-903
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Barros Ana,Gouvinhas Irene,Machado Nelson,Pinto Joana,Cunha Maria,Rosa Eduardo,Domínguez-Perles Raúl

Funder

FCT

European Regional Development Fund

National Scientific and Technologic System

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference34 articles.

1. Potential uses and applications of treated wine waste: a review;Arvanitoyannis;International Journal of Food Science and Technology,2006

2. Evaluation of grape (Vitis vinifera L.) stems from Portuguese varieties as a resource of (poly)phenolic compounds: A comparative study;Barros;Food Research International,2014

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

4. Fortification of Yogurts with grape (Vitis vinifera) seed extracts;Chouchouli;Food Science and Technology,2013

5. Liquid chromatographic/electrospray ionization tandem mass spectrometric study of polyphenolic composition of four cultivars of Fragaria vesca L. berries and their comparative evaluation;Del Bubba;Journal of Spectrometry,2012

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