Grape Bagasse: A Potential Source of Phenolic Compounds-Reference-Cited by-同舟云学术

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Grape Bagasse: A Potential Source of Phenolic Compounds

Published:2017-10-16 Issue: Volume: Page:1055-1066
ISSN:
Container-title:Fruit and Vegetable Phytochemicals
language:
Short-container-title:

Author:

Muñoz-De la Cruz Fabiola C.¹,Cornejo-García Frida R.¹²,Vázquez-Díaz Nadia M.¹,Anaya-Loyola Miriam A.¹,García-Gasca Teresa¹

Affiliation:

1. Faculty of Natural Sciences; Autonomous University of Querétaro; Querétaro Mexico

2. Laboratorio Experimental; Multidisciplinario II, FESC-UNAM; Mexico

Publisher

John Wiley & Sons, Ltd

Reference110 articles.

1. Chemical composition of pulp, seed and peel of red grape from Libya;Abdrabba;Global Journal of Scientific Researches,2015

2. Determination of antioxidant activity of wine byproducts and its correlation with polyphenolic content;Alonso;Journal of Agricultural Food and Chemistry,2002

3. Localisation des tanins dans la pellicule de baie de raisin;Amrani;Vitis,1994

4. Andary C Mondolot-Cosson L. 1997 Proceedings of a European COST Concerted Action Scientific Workshop, Aberdeen, Scotland 41 44

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