Evaluation of the bioactive compounds and the antioxidant capacity of grape pomace-Reference-Cited by-同舟云学术

Evaluation of the bioactive compounds and the antioxidant capacity of grape pomace

Published:2014-05-23 Issue:1 Volume:50 Page:62-69
ISSN:0950-5423
Container-title:International Journal of Food Science & Technology
language:en
Short-container-title:Int J Food Sci Technol

Author:

Iora Sandra R. F.¹,Maciel Giselle M.²,Zielinski Acácio A. F.³,da Silva Marcos V.⁴,Pontes Paula V. de A.⁴,Haminiuk Charles W. I.¹,Granato Daniel⁵

Affiliation:

1. Programa de Pós-Graduação em Tecnologia de Alimentos (PPGTA); Universidade Tecnológica Federal do Paraná (UTFPR); Campus Campo Mourão 87301-899 PR Brasil

2. Departamento Acadêmico de Química e Biologia (DAQBi); Universidade Tecnológica Federal do Paraná (UTFPR); Campus Curitiba 81280-340 PR Brasil

3. Programa de Pós-Graduação em Engenharia de Alimentos (PPGEAL); Centro Politécnico; Universidade Federal do Paraná (UFPR); Curitiba 81531-980 PR Brasil

4. Departamento Acadêmico de Alimentos (DALIM); Universidade Tecnológica Federal do Paraná (UTFPR); Campus Campo Mourão 87301-899 PR Brasil

5. Programa de Pós-Graduação em Ciência e Tecnologia de Alimentos; Universidade Estadual de Ponta Grassa; Av. Carlos Cavalcanti 4748 Campus Uvaranas CEP 84.030-900 Ponta Grossa PR Brasil

Funder

Conselho Nacional de Desenvolvimento Cientï¿½fico e Tecnolï¿½gico (CNPq)

Publisher

Wiley

Subject

Industrial and Manufacturing Engineering,Food Science

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