Evaluation of the anthocyanin release and health-promoting properties of Pinot Noir grape juices after pulsed electric fields

标题
Evaluation of the anthocyanin release and health-promoting properties of Pinot Noir grape juices after pulsed electric fields
作者
关键词
Pulsed electric fields, Pinot Noir, Maceration, Anthocyanins, Caco-2 cells, Oxidative stress, Antioxidant activity
出版物
FOOD CHEMISTRY
Volume 196, Issue -, Pages 833-841
出版商
Elsevier BV
发表日期
2015-11-14
DOI
10.1016/j.foodchem.2015.10.025

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