Chemical characterization of winemaking byproducts from grape varieties cultivated in Vale do São Francisco, Brazil
Author:
Affiliation:
1. Universidade Federal Rural do Semi-Árido, Brasil
2. Embrapa Semiárido, Brasil
3. Embrapa Agroindústria Tropical, Brasil
4. Instituto Federal de Educação, Ciência e Tecnologia, Brasil
Publisher
FapUNIFESP (SciELO)
Subject
Food Science,Biotechnology
Link
http://www.scielo.br/pdf/cta/v38n4/0101-2061-cta-fst01116.pdf
Reference29 articles.
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2. Official methods of analysis of the Association of the Agricultural Chemists,2010
3. Phenolic composition of grape and winemaking by-products of Brazilian hybrid cultivars BRS Violeta and BRS Lorena;Barcia M. T.;Food Chemistry,2014
4. Towards integral utilization of grape pomace from winemaking process: a review;Beres C.;Waste Management,2017
5. New method for quantitative determination of uronic acids;Blumenkrantz N.;Analytical Biochemistry,1973
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