Influence of Heating on the Polyphenolic Content and Antioxidant Activity of Grape Seed Flour

Title
Influence of Heating on the Polyphenolic Content and Antioxidant Activity of Grape Seed Flour
Authors
Keywords
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Journal
JOURNAL OF FOOD SCIENCE
Volume 76, Issue 6, Pages C884-C890
Publisher
Wiley
Online
2011-08-06
DOI
10.1111/j.1750-3841.2011.02280.x

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