Phenolic Compounds, Organic Acids and Antioxidant Activity of Grape Juices Produced in Industrial Scale by Different Processes of Maceration.
Phenolic Compounds, Organic Acids and Antioxidant Activity of Grape Juices Produced in Industrial Scale by Different Processes of Maceration.
Author(s): LIMA, M. dos S.; DUTRA, M. da C. P.; TOALDO, I. M.; CORREA, L. C.; PEREIRA, G. E.; OLIVEIRA, D. de; BORDIGNON-LUIZ, M. T.; NINOW, J. L.
Publication year: 2015
Types of publication: Journal article
Unit: Embrapa Grape & Wine
Keywords: Composto bioativo, Grape juice, Pectinases, Suco de uva, Uva, Vitis Labrusca, bioactive compounds
Observation
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