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Volumn 221, Issue , 2017, Pages 1723-1732

The effects of heat treatment on the phenolic composition and antioxidant capacity of red wine pomace seasonings

Author keywords

Phenolic profile; QUENCHER; Thermal processing; Total antioxidant capacity; Total polyphenol content; Winery by products

Indexed keywords

ANTIOXIDANTS; HEAT TREATMENT; ORGANIC ACIDS; THERMAL PROCESSING (FOODS); WINE;

EID: 85006173729     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2016.10.113     Document Type: Article
Times cited : (42)

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