Antioxidant activity and consumer acceptance of grape seed flour-containing food products
Author:
Publisher
Wiley
Subject
Industrial and Manufacturing Engineering,Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.2011.02882.x/fullpdf
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4. Influence of solvent and temperature on extraction of phenolic compounds from grape seed, antioxidant activity and colour of extract;Bucić-Kojić;International Journal of Food Science and Technology,2009
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