In vivo antioxidant activity of grape, pomace and wine from three red varieties grown in Argentina: Its relationship to phenolic profile

Journal of Functional Foods

Volumn 20, Issue , 2016, Pages 332-345

  Lingua, Mariana S ^a   Fabani, María P ^b   Wunderlin, Daniel A ^a   Baroni, María V ^a  

^a UNIVERSIDAD NACIONAL DE CÓRDOBA   (Argentina)

^b UNIVERSIDAD NACIONAL DE SAN JUAN   (Argentina)

Author keywords

Antioxidant capacity; Contribution of phenolic compounds; Differences in varieties; Red winemaking; Saccharomyces cerevisiae

Indexed keywords

EID: 84953432836     PISSN: 17564646     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jff.2015.10.034     Document Type: Article

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