Comparison of chromatic properties, stability and antioxidant capacity of anthocyanin-based aqueous extracts from grape pomace obtained from different vinification methods

Food Chemistry

Volumn 97, Issue 1, 2006, Pages 87-94

  Gómez Plaza, Encarna ^a   Miñano, Angeles ^a   López Roca, Jose María ^a  

^a Campus de Espinardo   (Spain)

Author keywords

Anthocyanins; Antioxidant capacity; Colorants; Grape pomace; Stability

Indexed keywords

ANTHOCYANIN; ANTIOXIDANT; PHENOL DERIVATIVE;

ANTIOXIDANT ACTIVITY; AQUEOUS SOLUTION; ARTICLE; COMPARATIVE STUDY; CONTROLLED STUDY; CORRELATION ANALYSIS; DRUG STABILITY; GRAPE; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; LIGHT; NONHUMAN; PH MEASUREMENT; SKIN; SPECTROPHOTOMETRY; STATISTICAL SIGNIFICANCE; TEMPERATURE; TIME SERIES ANALYSIS;

VITIS SP.;

EID: 28844466930     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2005.03.025     Document Type: Article

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