Microwave-assisted extraction of phenolic compounds from wine lees and spray-drying of the extract-Reference-Cited by-同舟云学术

Microwave-assisted extraction of phenolic compounds from wine lees and spray-drying of the extract

Published:2011-02 Issue:4 Volume:124 Page:1652-1659
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Pérez-Serradilla J.A.,Luque de Castro M.D.

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference31 articles.

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3. Study of polyphenol content in the seeds of red grape (Vitis vinifera L.) varieties cultivated in Turkey and their antiradical activity;Bozan;Food Chemistry,2008

4. Antioxidant activity of wines and relation with their polyphenolic composition;Fernández-Pachón;Analytica Chimica Acta,2004

5. Spray drying of the soybean extract: Effects on chemical properties and antioxidant activity;Georgetti;Swiss Society of Food Science and Technology,2008

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