Valorization of Lagrein grape pomace as a source of phenolic compounds: analysis of the contents of anthocyanins, flavanols and antioxidant activity.

Autor: Valls, J. Josep.Valls-Fonayet@u-bordeaux.fr, Agnolet, S.1 Sara.Agnolet@gmail.com, Haas, F.1 Florian.Haas@laimburg.it, Struffi, I.1, Ciesa, F. Flavio.Ciesa@provinz.bz.it, Robatscher, P.1 Peter.Robatscher@laimburg.it, Oberhuber, Michael1 Michael.Oberhuber@laimburg.it
Zdroj: European Food Research & Technology. Dec2017, Vol. 243 Issue 12, p2211-2224. 14p.
Databáze: Academic Search Ultimate
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