Extraction of phenolic compounds from red grape marc for use as food lipid antioxidants

Author： Bonilla F.   Mayen M.   Merida J.   Medina M.  

Publisher： Elsevier

ISSN： 0308-8146

Source： Food Chemistry, Vol.66, Iss.2, 1999-08, pp. : 209-215

Disclaimer: Any content in publications that violate the sovereignty, the constitution or regulations of the PRC is not accepted or approved by CNPIEC.

Previous Menu Next

Abstract

Related content

Superheated liquid and supercritical denatured ethanol extraction of antioxidants from Crimson red grape stems

By  

Food Science & Nutrition, Vol. 3, Iss. 6, 2015-11 ,pp. : 569-576

John Wiley & Sons Inc

Access to resources Recommend Favorite

Phenolic Compounds and Vitamin Antioxidants of Caper ( Capparis spinosa )

By Tlili Nizar  

Plant Foods for Human Nutrition, Vol. 65, Iss. 3, 2010-09 ,pp. : 260-265

Springer Publishing Company

Access to resources Recommend Favorite

Safety evaluation of olive phenolic compounds as natural antioxidants

By Farag R.S.   El-baroty G.S.   Basuny Amany M.  

International Journal of Food Sciences and Nutrition, Vol. 54, Iss. 3, 2003-01 ,pp. : 159-174

Informa Healthcare

Access to resources Recommend Favorite

Effect of diverse enzyme preparations on the extraction and evolution of phenolic compounds in red wines - source and amounts

By Pardo F.   Salinas M.R.   Alonso G.L.   Navarro G.   Huerta M.D.  

Food Chemistry, Vol. 67, Iss. 2, 1999-11 ,pp. : 135-142

Elsevier

Access to resources Recommend Favorite

Phenolic compounds, antioxidant, and antibacterial properties of pomace extracts from four Virginia‐grown grape varieties

By  

Food Science & Nutrition, Vol. 4, Iss. 1, 2016-01 ,pp. : 125-133

John Wiley & Sons Inc

Access to resources Recommend Favorite