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.

1. Background and Perspectives on the Utilization of Canes’ and Bunch Stems’ Residues from Wine Industry as Sources of Bioactive Phenolic Compounds

2. Definition of the Mediterranean Diet; A Literature Review

3. Dietary polyphenol intake in Europe: the European Prospective Investigation into Cancer and Nutrition (EPIC) study

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

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