Effect of dehydration process on mineral content, phenolic...

Food Research International 2013 / 12 Vol. 54; Iss. 2

Effect of dehydration process on mineral content, phenolic compounds and antioxidant activity of Cabernet Sauvignon and Merlot grapes

Panceri, Carolina P., Gomes, Trilicia M., De Gois, Jefferson S., Borges, Daniel L.G., Bordignon-Luiz, Marilde T.
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Volume:
54
Language:
english
Journal:
Food Research International
DOI:
10.1016/j.foodres.2013.10.016
Date:
December, 2013
File:
PDF, 462 KB
english, 2013
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