Effect of Temperature on the Free Radical Scavenging Capacity of Extracts from Red and White Grape Pomace Peels
- 9 June 1998
- journal article
- research article
- Published by American Chemical Society (ACS) in Journal of Agricultural and Food Chemistry
- Vol. 46 (7), 2694-2697
- https://doi.org/10.1021/jf980017p
Abstract
No abstract availableKeywords
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