Effect of Drying Temperature on the Stability of Polyphenols and Antioxidant Activity of Red Grape Pomace Peels-Reference-Cited by-同舟云学术

Effect of Drying Temperature on the Stability of Polyphenols and Antioxidant Activity of Red Grape Pomace Peels

Published:1997-04-01 Issue:4 Volume:45 Page:1390-1393
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,Rupérez Pilar¹,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/jf960282f

Reference24 articles.

1. A new group of food colorants

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