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Effects of different maceration techniques on the colour, polyphenols and antioxidant capacity of grape juice

Ali Güler

2022Food Chemistry39 citationsDOI

Topics & Concepts

Maceration (sewage)ChemistryPolyphenolSonicationAntioxidantFood scienceCatechinGlucosideChromatographyMalvidinFlavonoidAnthocyaninPhenolsBiochemistryMaterials sciencePathologyMedicineAlternative medicineComposite materialPhytochemicals and Antioxidant ActivitiesTea Polyphenols and EffectsFermentation and Sensory Analysis
Effects of different maceration techniques on the colour, polyphenols and antioxidant capacity of grape juice | Litcius