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.
Revue:
International Journal of Food Sciences and Nutrition

ISSN: 1465-3478,  0963-7486

Année de publication: 2017

Volumen: 68

Número: 2

Pages: 188-200

Type: Article

DOI: 10.1080/09637486.2016.1228099 GOOGLE SCHOLAR
La source de données: Scopus