Effect of drying methods on the phenolic content and antioxidant capacity of Brazilian winemaking byproducts and their stability over storage-Reference-Cited by-同舟云学术

Effect of drying methods on the phenolic content and antioxidant capacity of Brazilian winemaking byproducts and their stability over storage

Author:

Barcia Milene Teixeira¹,Pertuzatti Paula Becker¹²,Rodrigues Daniele¹,Bochi Vivian Caetano¹,Hermosín-Gutiérrez Isidro³,Godoy Helena Teixeira¹

Affiliation:

1. Faculdade De Engenharia De Alimentos, Universidade Estadual De Campinas (UNICAMP), Cidade Universitária “Zeferino Vaz”, São Paulo, Brazil,

2. Engenharia De Alimentos, Instituto De Ciências Exatas E Da Terra, Universidade Federal De Mato Grosso, Mato Grosso, Brazil, and

3. Instituto Regional De Investigación Científica Aplicada, Universidad De Castilla-La Mancha (UCLM), Ciudad Real, Spain

Publisher

Informa UK Limited

Subject

Food Science

Link

Reference33 articles.

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