Kinetics of ultrasonic extraction of polyphenols, anthocyanins and tannins from five different New Zealand grape pomaces
Author:
Affiliation:
1. Tianjin Key Laboratory of Food Biotechnology College of Biotechnology and Food Science Tianjin University of Commerce Tianjin300134China
2. Department of Wine, Food and Molecular Biosciences Lincoln University Lincoln Canterbury7647New Zealand
Publisher
Wiley
Subject
Industrial and Manufacturing Engineering,Food Science
Link
https://onlinelibrary.wiley.com/doi/pdf/10.1111/ijfs.14898
Reference34 articles.
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4. Determination of antibacterial effects and total phenolic contents of grape (Vitis viniferaL.) seed extracts
5. Proteolytic regulation of the extent of dietary proteins with skin grape proanthocyanidin and anthocyanidin's interactions
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