Ice cream supplemented with grape juice residue as a source of antioxidants

International Journal of Dairy Technology

Volumn 71, Issue 1, 2018, Pages 183-189

  Vital, Ana Carolina Pelaes ^a   Santos, Nadine Woruby ^a   Matumoto Pintro, Paula Toshimi ^a   da Silva Scapim, Monica Regina ^a   Madrona, Grasiele Scaramal ^a  

^a STATE UNIVERSITY OF MARINGÁ   (Brazil)

Author keywords

Antioxidant; Functional ice cream; Grape residue; Polyphenol; Radical scavenging activity; Sensory

Indexed keywords

EID: 85019702772     PISSN: 1364727X     EISSN: 14710307     Source Type: Journal    
DOI: 10.1111/1471-0307.12412     Document Type: Article

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