Phenolic composition and antioxidant capacity of pomaces from four grape varieties (Vitis vinifera L.)

Journal of the Science of Food and Agriculture

Volumn 95, Issue 7, 2015, Pages 1521-1527

  de la Cerda Carrasco, Aarón ^a   López Solís, Remigio ^b   Nuñez Kalasic, Hugo ^a   Peña Neira, Álvaro ^a   Obreque Slier, Elías ^a  

^a UNIVERSITY OF CHILE   (Chile)

^b UNIVERSITY OF CHILE   (Chile)

Author keywords

By products; Polyphenols; Pomace; Proanthocyanidins; Winemaking

Indexed keywords

VITACEAE; VITIS VINIFERA;

ANTHOCYANIN; ANTIOXIDANT; PHENOL DERIVATIVE; PLANT EXTRACT; PROANTHOCYANIDIN;

ANALYSIS; CHEMISTRY; CLASSIFICATION; COLOR; FRUIT; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; HUMAN; SPECIES DIFFERENCE; VITIS; WINE;

ANTHOCYANINS; ANTIOXIDANTS; CHROMATOGRAPHY, HIGH PRESSURE LIQUID; COLOR; FRUIT; HUMANS; PHENOLS; PLANT EXTRACTS; PROANTHOCYANIDINS; SPECIES SPECIFICITY; VITIS; WINE;

EID: 84926019602     PISSN: 00225142     EISSN: 10970010     Source Type: Journal    
DOI: 10.1002/jsfa.6856     Document Type: Article

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