Antioxidant and antimicrobial properties of wine byproducts and their potential uses in the food industry

Journal of Agricultural and Food Chemistry

Volumn 62, Issue 52, 2014, Pages 12595-12602

  García Lomillo, Javier ^a   González SanJosé, M Luisa ^a   Del Pino García, Raquel ^a   Rivero Pérez, M Dolores ^a   Muñiz Rodríguez, Pilar ^a  

^a UNIVERSITY OF BURGOS   (Spain)

Author keywords

Antimicrobial activity; Antioxidant capacity; Rancimat; Spoilage population; Wine byproducts

Indexed keywords

AEROBIC BACTERIA; ANTIOXIDANTS; BACTERIA; LACTIC ACID; MICROORGANISMS; WINE;

AGRICULTURAL BY-PRODUCTS; ANTI-MICROBIAL ACTIVITY; ANTI-MICROBIAL PROPERTIES; ANTI-OXIDANT ACTIVITIES; ANTIOXIDANT CAPACITY; BACTERICIDAL EFFECTS; LACTIC ACID BACTERIA; RANCIMAT;

BYPRODUCTS;

ANTIINFECTIVE AGENT; ANTIOXIDANT; PLANT EXTRACT; WASTE;

ANALYSIS; BACTERIUM; CHEMISTRY; DRUG EFFECTS; FOOD INDUSTRY; GROWTH, DEVELOPMENT AND AGING; VITIS; WASTE; WINE;

ANTI-BACTERIAL AGENTS; ANTIOXIDANTS; BACTERIA; FOOD INDUSTRY; PLANT EXTRACTS; VITIS; WASTE PRODUCTS; WINE;

EID: 84920174132     PISSN: 00218561     EISSN: 15205118     Source Type: Journal    
DOI: 10.1021/jf5042678     Document Type: Article

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