The effects of heat treatment on the phenolic composition...

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Food Chemistry 2016 / 10

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

Del Pino-García, Raquel, González-SanJosé, María L., Rivero-Pérez, María D., García-Lomillo, Javier, Muñiz, Pilar
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Language:
english
Journal:
Food Chemistry
DOI:
10.1016/j.foodchem.2016.10.113
Date:
October, 2016
File:
PDF, 497 KB
english, 2016
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