Work

Effect of Drying Temperature on the Stability of Polyphenols and Antioxidant Activity of Red Grape Pomace Peels

Year: 1997

Type: article

Source: Journal of Agricultural and Food Chemistry

DOI: 10.1021/jf960282f

Authors: José A. Larrauri, Pilar Rupérez, Fulgencio Saura-Calixto

Institution: Consejo Superior de Investigaciones Científicas

Language: English

Topic: Phytochemicals and Antioxidant Activities

Subfield: Biochemistry (medical)

Field: Medicine

Domain: Health Sciences

SDGs: Responsible consumption and production, Zero hunger

Open Access status: closed

OpenAlex ID: W2080498348

FWCI: 1.357

Cites: 10

Cited by: 813

Related to: 10