Procyanidin Content of Grape Seed and Pomace, and Total Anthocyanin Content of Grape Pomace as Affected by Extrusion Processing

Published 2009 View Full Article

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Title
Procyanidin Content of Grape Seed and Pomace, and Total Anthocyanin Content of Grape Pomace as Affected by Extrusion Processing
Authors
Keywords
-
Journal
JOURNAL OF FOOD SCIENCE
Volume 74, Issue 6, Pages H174-H182
Publisher
Wiley
Online
2009-06-15
DOI
10.1111/j.1750-3841.2009.01221.x

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