Natural compounds from grape by-products enhance nutritive value and reduce formation of CML in model muffins

Published 2015 View Full Article

  1. Home
  2. Publications
  3. Publication Search
  4. Publication Details
Title
Natural compounds from grape by-products enhance nutritive value and reduce formation of CML in model muffins
Authors
Keywords
-
Journal
FOOD CHEMISTRY
Volume 172, Issue -, Pages 78-85
Publisher
Elsevier BV
Online
2014-09-16
DOI
10.1016/j.foodchem.2014.09.036

Ask authors/readers for more resources

Protocol

Community support

Reagent

Community support

Reprint

Contact the author

Find Funding. Review Successful Grants.

Explore over 25,000 new funding opportunities and over 6,000,000 successful grants.

Explore

Find the ideal target journal for your manuscript

Explore over 38,000 international journals covering a vast array of academic fields.

Search
Webinars Posters Questions Hubs Funding Journals Articles Connect Collections Reviewers About Us FAQs Mobile App Privacy Policy Terms of Use
© Peeref 2019-2024. All rights reserved.