From grape to wine: Changes in phenolic composition and its influence on antioxidant activity

Published 2016 View Full Article

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Title
From grape to wine: Changes in phenolic composition and its influence on antioxidant activity
Authors
Keywords
Vitis vinifera, L. red varieties, Winemaking, Phenolic profile, Antioxidant capacity, Pomace
Journal
FOOD CHEMISTRY
Volume 208, Issue -, Pages 228-238
Publisher
Elsevier BV
Online
2016-04-05
DOI
10.1016/j.foodchem.2016.04.009

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