Effect of dehydration process on mineral content, phenolic compounds and antioxidant activity of Cabernet Sauvignon and Merlot grapes

Food Research International

Volumn 54, Issue 2, 2013, Pages 1343-1350

  Panceri, Carolina P ^a   Gomes, Trilicia M ^a   De Gois, Jefferson S ^a   Borges, Daniel L G ^a   Bordignon Luiz, Marilde T ^a  

^a FEDERAL UNIVERSITY OF SANTA CATARINA   (Brazil)

Author keywords

Antioxidant activity; Dehydration process; Grape; Minerals; Phenolic compounds

Indexed keywords

ANTI-OXIDANT ACTIVITIES; CONTROLLED CONDITIONS; DEHYDRATION PROCESS; ELEMENTAL COMPOSITIONS; GRAPE; PHENOLIC COMPOUNDS; PRINCIPAL COMPONENTS ANALYSIS; SOLUBLE SOLIDS CONTENT;

AGENTS; ANTHOCYANINS; DEHYDRATION; MINERALS; PRINCIPAL COMPONENT ANALYSIS;

WINE;

EID: 84887003000     PISSN: 09639969     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodres.2013.10.016     Document Type: Article

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