Comparative analysis of pre-fermentation treatments on phenolic compounds and bioactivity in Vitis Vinifera var. Syrah and var. Cabernet Sauvignon grapes-Reference-Cited by-同舟云学术

Comparative analysis of pre-fermentation treatments on phenolic compounds and bioactivity in Vitis Vinifera var. Syrah and var. Cabernet Sauvignon grapes

Published:2023-05-01 Issue:1 Volume:48 Page:
ISSN:2316-7874
Container-title:Nutrire
language:en
Short-container-title:Nutrire

Author:

Ghanem Chantal,Bouajila Jalloul,Rizk Ziad,El Beyrouthy Marc,Sadaka Carmen,Gürer Eda Sönmez,Souchard Jean Pierre,Taillandier Patricia,Sharifi-Rad Javad,Nehme Nancy,El Rayess Youssef

Publisher

Springer Science and Business Media LLC

Subject

Public Health, Environmental and Occupational Health,Nutrition and Dietetics,Physiology,Biochemistry,Endocrinology, Diabetes and Metabolism,Food Science

Link

https://link.springer.com/content/pdf/10.1186/s41110-023-00207-w.pdf

Reference28 articles.

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4. Beara IN, Torović LD, Pintać DĐ, Majkić TM, Orčić DZ, Mimica-Dukić NM, Lesjak MM. Polyphenolic profile, antioxidant and neuroprotective potency of grape juices and wines from Fruška Gora region (Serbia). Int J Food Prop. 2017;20(sup3):S2552–68.

5. Fernandes I, Pérez-Gregorio R, Soares S, Mateus N, De Freitas V. Wine flavonoids in health and disease prevention. Molecules. 2017;22(2):292.

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