Antioxidant activity of different phenolics fractions isolated in must from Pedro Ximenez grapes at different stages of the off-vine drying process

Food Chemistry

Volumn 114, Issue 3, 2009, Pages 1050-1055

  Peinado, J ^a   Lopez de Lerma, N ^b   Moreno, J ^b   Peinado, R A ^b  

^a Edificio Severo Ochoa   (Spain)

^b Departamento de Química Agrícola y Edafología   (Spain)

Author keywords

Antioxidant activity; Dried grapes; Grape pomace; Off vine drying; Phenolic fraction; Sweet wine

Indexed keywords

EID: 59849126748     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2008.10.068     Document Type: Article

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