Phenolic Composition of Red and White Wine Byproducts from Different Grapevine Cultivars from La Rioja (Spain) and How This Is Affected by the Winemaking Process-Reference-Cited by-同舟云学术

Phenolic Composition of Red and White Wine Byproducts from Different Grapevine Cultivars from La Rioja (Spain) and How This Is Affected by the Winemaking Process

Published:2023-11-20 Issue:48 Volume:71 Page:18746-18757
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Mosele Juana¹²,da Costa Bianca Souza²,Bobadilla Silvia²,Motilva Maria-Jose²^ORCID

Affiliation:

1. Fisicoquímica, Facultad de Farmacia y Bioquímica-IBIMOL, Universidad de Buenos Aries-CONICET, Buenos Aires C1053ABH, Argentina

2. Instituto de Ciencias de la Vid y del Vino-ICVV (Consejo Superior de Investigaciones Científicas-CSIC, Universidad de La Rioja, Gobierno de La Rioja), Finca La Grajera, Ctra. de Burgos Km. 6 (LO-20, -salida 13), Logroño (La Rioja) 26007, Spain

Funder

European Regional Development Fund

Ministerio de Agricultura, Pesca y Alimentaci?n

Gobierno de La Rioja

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/acs.jafc.3c04660

Reference32 articles.

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2. Definition of the Mediterranean Diet; A Literature Review

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4. Impact of tomato pomace powder added to extruded snacks on the in vitro gastrointestinal behaviour and stability of bioactive compounds

5. Daily Polyphenol Intake in France from Fruit and Vegetables