Influence of Heating on the Polyphenolic Content and...

Journal of Food Science 2011 Vol. 76; Iss. 6

Influence of Heating on the Polyphenolic Content and Antioxidant Activity of Grape Seed Flour

Carolyn Felicity Ross, Clifford Hoye, Jr, Virginia Christina Fernandez-Plotka
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Volume:
76
Year:
2011
Language:
english
Pages:
1
DOI:
10.1111/j.1750-3841.2011.02280.x
File:
PDF, 162 KB
english, 2011
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