Effect of Drying Temperature on the Stability of Polyphenols and Antioxidant Activity of Red Grape Pomace Peels
- 1 April 1997
- journal article
- Published by American Chemical Society (ACS) in Journal of Agricultural and Food Chemistry
- Vol. 45 (4), 1390-1393
- https://doi.org/10.1021/jf960282f
Abstract
No abstract availableThis publication has 8 references indexed in Scilit:
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