Effect of Drying Temperature on the Stability of Polyphenols and Antioxidant Activity of Red Grape Pomace Peels
- 1 April 1997
- journal article
- research 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 availableKeywords
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