Effect of Temperature on the Free Radical Scavenging Capacity of Extracts from Red and White Grape Pomace Peels-Reference-Cited by-同舟云学术

Effect of Temperature on the Free Radical Scavenging Capacity of Extracts from Red and White Grape Pomace Peels

Published:1998-06-09 Issue:7 Volume:46 Page:2694-2697
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Larrauri José A.¹,Sánchez-Moreno Concepción¹,Saura-Calixto Fulgencio¹

Affiliation:

1. Instituto del Frío Departamento de Metabolismo y Nutrición, Consejo Superior de Investigaciones Científicas, Ciudad Universitaria, 28040 Madrid, Spain

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/jf980017p

Reference16 articles.

1. Antioxidative and Free Radical Scavenging Properties of Rosemary Extract

2. Use of a free radical method to evaluate antioxidant activity

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