Functional and sensory properties of phenolic compounds from unripe grapes in vegetable food prototypes
Ginevra Bucalossi, Giovanna Fia, Caterina Dinnella, A. De Toffoli, Valentina Canuti, Bruno Zanoni, Maurizio Servili, Ella Pagliarini, Tullia Gallina Toschi, Erminio Monteleone
Topics & Concepts
PhenolsFood scienceChemistryIngredientPhenolTasteAntioxidantFood industryFunctional foodOrganic chemistryPhytochemicals and Antioxidant ActivitiesFermentation and Sensory AnalysisSensory Analysis and Statistical Methods