Optimizing Acidity and Extraction Time for Polyphenolic Recovery and Antioxidant Capacity in Grape Pomace Skin Extracts with Response Surface Methodology Approach

Journal of Food Processing and Preservation

Volumn 40, Issue 6, 2016, Pages 1256-1263

  Putnik, Predrag ^a   Bursać Kovačević, Danijela ^a   Dragović Uzelac, Verica ^a  

^a UNIVERSITY OF ZAGREB   (Croatia)

Author keywords

[No Author keywords available]

Indexed keywords

ANTIOXIDANTS; WINE;

ANTIOXIDANT CAPACITY; CUMULATIVE INFLUENCE; EXTRACTION CONDITIONS; EXTRACTION TIME; HYDROXYCINNAMIC ACIDS; LOW CONCENTRATIONS; RESPONSE SURFACE METHODOLOGY; TOTAL POLYPHENOLS;

EXTRACTION;

EID: 84959529841     PISSN: 01458892     EISSN: 17454549     Source Type: Journal    
DOI: 10.1111/jfpp.12710     Document Type: Article

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