Effects of in vitro digestion and storage on the phenolic content and antioxidant capacity of a red grape pomace

  1. Wang, S.
  2. Amigo-Benavent, M.
  3. Mateos, R.
  4. Bravo, L.
  5. Sarriá, B.
Aldizkaria:
International Journal of Food Sciences and Nutrition

ISSN: 1465-3478,  0963-7486

Argitalpen urtea: 2017

Alea: 68

Zenbakia: 2

Orrialdeak: 188-200

Mota: Artikulua

DOI: 10.1080/09637486.2016.1228099 GOOGLE SCHOLAR
Datuen iturria: Scopus