Comparison of the Antioxidative Effects and Content of Anthocyanin and Phenolic Compounds in Different Varieties of Vitis vinifera Ethanol Extract
Author:
Publisher
The Korean Society of Food Science and Nutrition
Subject
Nutrition and Dietetics,Food Science
Link
http://ocean.kisti.re.kr/downfile/crosscheck/kfn/JAKO201110441049455.pdf
Reference13 articles.
1. Optimization for The Alcoholic Fermentation of Concentrated Grape Juice Using Response Surface Methodology
2. Comparison of Cardioprotective Abilities between the Flesh and Skin of Grapes
3. Comparison of the Anthocyanin Composition during Ripening of Syrah Grapes Grown Using Organic or Conventional Agricultural Practices
4. Dynamic superheated liquid extraction of anthocyanins and other phenolics from red grape skins of winemaking residues
5. Catechin, epicatechin, quercetin, rutin and resveratrol in red grape: Content, in vitro antioxidant activity and interactions
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