Temperature and light conditions affect stability of phenolic compounds of stored grape cane extracts
Susana Ferreyra, Rubén Bottini, Ariel Fontana
Topics & Concepts
ChemistryPiceatannolCatechinFluorescent lightDegradation (telecommunications)ResveratrolChromatographyFood scienceKineticsPolyphenolHigh-performance liquid chromatographyFluorescenceBiochemistryQuantum mechanicsTelecommunicationsPhysicsComputer scienceAntioxidantSirtuins and Resveratrol in MedicineCoffee research and impactsPhytochemicals and Antioxidant Activities