Effect of different drying methods and storage time on the retention of bioactive compounds and antibacterial activity of wine grape pomace (Pinot Noir and Merlot).
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Phytochemical Compounds and Antioxidant Capacity of Tucum-Do-Cerrado (Bactris setosa Mart), Brazil's Native Fruit.Impingement drying for preparing dried apple pomace flour and its fortification in bakery and meat products.Physicochemical, nutritional, and sensory qualities of wine grape pomace fortified baked goods.Polyphenolic compounds in date fruit seed (Phoenix dactylifera): characterisation and quantification by using UPLC-DAD-ESI-MS.Effects of in vitro digestion and storage on the phenolic content and antioxidant capacity of a red grape pomace.Food Byproducts as Sustainable Ingredients for Innovative and Healthy Dairy Foods
P2860
Effect of different drying methods and storage time on the retention of bioactive compounds and antibacterial activity of wine grape pomace (Pinot Noir and Merlot).
description
2012 nî lūn-bûn
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2012年の論文
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2012年学术文章
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2012年学术文章
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2012年学术文章
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2012年学术文章
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name
Effect of different drying met ...... omace (Pinot Noir and Merlot).
@en
Effect of different drying met ...... activity of wine grape pomace
@nl
type
label
Effect of different drying met ...... omace (Pinot Noir and Merlot).
@en
Effect of different drying met ...... activity of wine grape pomace
@nl
prefLabel
Effect of different drying met ...... omace (Pinot Noir and Merlot).
@en
Effect of different drying met ...... activity of wine grape pomace
@nl
P2860
P1476
Effect of different drying met ...... omace (Pinot Noir and Merlot).
@en
P2093
Angela Tseng
Yanyun Zhao
P2860
P304
P356
10.1111/J.1750-3841.2012.02840.X
P577
2012-08-21T00:00:00Z