The effects of heat treatment on the phenolic composition and antioxidant capacity of red wine pomace seasonings - Concepedia

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The effects of heat treatment on the phenolic composition and antioxidant capacity of red wine pomace seasonings

53

Citations

38

References

2016

Year

Raquel Del Pino‐García, María D. Rivero-Pérez, Javier García‐Lomillo, Pilar Múñiz

Food ChemistryWine PerceptionPhenolic CompositionPhytochemicalAntioxidant CapacityHeat TreatmentPolyphenolicsHealth Sciences

References

	Year	Citations

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