Preparation of a resveratrol-enriched grape juice based on ultraviolet C-treated berries

Innovative Food Science and Emerging Technologies

Volumn 10, Issue 3, 2009, Pages 374-382

  Gonzalez Barrio R ^a   Vidal Guevara, M L ^b   Tomas Barberan F A ^a   Espin J C ^a  

^a Research Group on Quality   (Spain)

^b Hero Espana SA   (Spain)

Author keywords

Grape juice; Macerating enzymes; Polyphenol; Resveratrol; Ultraviolet C

Indexed keywords

GRAPE JUICE; MACERATING ENZYMES; POLYPHENOL; RESVERATROL; ULTRAVIOLET-C;

CATALYSTS; ENZYMES; FRUIT JUICES; PHENOLS; SODIUM; SODIUM COMPOUNDS; VACUUM CLEANERS; WINE;

FRUITS;

VITACEAE;

EID: 67349208021     PISSN: 14668564     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.ifset.2009.01.004     Document Type: Article

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