Effects of extracting conditions on phenolic compounds and antioxidant activity from different grape processing byproducts

International Food Research Journal

Volumn 22, Issue 3, 2015, Pages 1169-1179

  Samavardhana, K ^a   Supawititpattana, P ^a   Jittrepotch, N ^b   Rojsuntornkitti, K ^b   Kongbangkerd, T ^b  

^a PIBULSONGKRAM RAJABHAT UNIVERSITY   (Thailand)

^b NARESUAN UNIVERSITY   (Thailand)

Author keywords

Antioxidant activity; Grape seed; Particle size; Ultrasonic assisted extraction

Indexed keywords

VITACEAE;

EID: 84930249455     PISSN: 19854668     EISSN: 22317546     Source Type: Journal    
DOI: None     Document Type: Article

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