Whole, concentrated and reconstituted grape juice: Impact of processes on phenolic composition, “foxy” aromas, organic acids, sugars and antioxidant capacity
Maria da Conceição Prudêncio Dutra, Arão Cardoso Viana, G. E. Pereira, Rita de Cássia Mirela Resende Nassur, Marcos dos Santos Lima
Topics & Concepts
ChemistrySyringic acidChlorogenic acidGallic acidHesperidinFood scienceCaffeic acidPhenolic acidChromatographyContext (archaeology)AntioxidantOrganic chemistryPaleontologyPathologyBiologyAlternative medicineMedicinePhytochemicals and Antioxidant ActivitiesFermentation and Sensory AnalysisTea Polyphenols and Effects