How do in vitro digestion and cell metabolism affect the biological activity and phenolic profile of grape juice and wine
Diandra Pintać, Martina Tremmel, Jelena Vujetić, Ljilja Torović, Dejan Orčić, Ljiljana Popović, Neda Mimica–Dukić, Marija Lesjak
Topics & Concepts
PolyphenolWineChemistryFood scienceDigestion (alchemy)Gallic acidProanthocyanidinSyringic acidAntioxidantVanillic acidPhenolsBiochemistryChromatographyPhytochemicals and Antioxidant ActivitiesFermentation and Sensory AnalysisBiochemical and biochemical processes