Bioactive compounds and antioxidant capacity of grape pomace flours
Gean Charles Monteiro, Igor Otávio Minatel, Adilson Pimentel, Héctor Alonzo Gómez Gómez, João Pedro Corrêa de Camargo, Marla Sílvia Diamante, Letícia Silva Pereira Basílio, Marco Antônio Tecchio, Giuseppina Pace Pereira Lima
Topics & Concepts
PomaceFood scienceCultivarChemistryAntioxidantAntioxidant capacityWine grapeWineGrape seedPhenolsNutraceuticalFood industryHorticultureBiologyOrganic chemistryPhytochemicals and Antioxidant ActivitiesFermentation and Sensory AnalysisHorticultural and Viticultural Research