The investigation of bioactive compounds of wine, grape juice and boiled grape juice wastes-Reference-Cited by-同舟云学术

The investigation of bioactive compounds of wine, grape juice and boiled grape juice wastes

Published:2018-11-28 Issue:1 Volume:43 Page:e13850
ISSN:0145-8892
Container-title:Journal of Food Processing and Preservation
language:en
Short-container-title:J Food Process Preserv

Author:

Gülcü Mehmet¹^ORCID,Uslu Nurhan²,Özcan Mehmet Musa²,Gökmen Fatma³,Özcan Mustafa Mete⁴,Banjanin Tijana⁵,Gezgin Sait³,Dursun Nesim³,Geçgel Ümit⁶,Ceylan Durmuş Ali⁷,Lemiasheuski Viktar⁸

Affiliation:

1. Ministry of Food, Agriculture and Livestock Viticultural Research Station; Tekirdag Turkey

2. Faculty of Agriculture, Department of Food Engineering; Selcuk University; Konya Turkey

3. Agricultural Faculty, Department of Soil Science and Plant Nutrition; Selcuk University; Konya Turkey

4. Faculty of Veterinary Medicine; Selçuk University; Konya Turkey

5. Department of Horticulture; East Sarejova University; Sarekova Bosnia-Herzegovia

6. Faculty of Agriculture, Department of Food Engineering; Namık Kemal University; Tekirdağ Turkey

7. Çumra High Vocational College; Selçuk University; Konya Turkey

8. International Sakharov Environmental Institute of Belarusian State University; Minsk Belarus

Publisher

Wiley

Subject

General Chemical Engineering,General Chemistry,Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/jfpp.13850/fullpdf

Reference77 articles.

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2. Bioactive non-coloured polyphenols content of grapes, wines and vinificationby-products: Evaluation of the antioxidant activities of their extracts;Anastasiadi;Food Research International,2010

3. The determination of bioactive ingredients of grape pomace (Vranac variety) for potential use in food and pharmaceutical industries;Anđelković;Advanced Technologies,2015

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