Work

Residual brewing yeast as a source of polyphenols: Extraction, identification and quantification by chromatographic and chemometric tools

Year: 2017

Type: article

Source: Food Chemistry

DOI: 10.1016/j.foodchem.2017.06.141

Authors: María Eugenia León-González, Esther Gómez-Mejía, Noelia Rosales-Conrado, Yolanda Madrid-Albarrán

Institution: Universidad Complutense de Madrid

Language: English

Topic: Phytochemicals and Antioxidant Activities

Subfield: Biochemistry (medical)

Field: Medicine

Domain: Health Sciences

SDG: Responsible consumption and production

Open Access status: closed

Funders: Comunidad de Madrid, Ministerio de Economía y Competitividad

OpenAlex ID: W2726995134

FWCI: 2.584

Cites: 32

Cited by: 59

Related to: 10