Changes in polyphenolic content and antioxidant activity after thermal treatments of grape seed extract and grape pomace

  1. Chamorro, S.
  2. Goñi, I.
  3. Hervert-Hernández, D.
  4. Viveros, A.
  5. Brenes, A.
Revue:
European Food Research and Technology

ISSN: 1438-2377,  1438-2385

Année de publication: 2012

Volumen: 234

Número: 1

Pages: 147-155

Type: Article

DOI: 10.1007/S00217-011-1621-7 GOOGLE SCHOLAR
La source de données: Scopus