Effect of different drying methods and storage time on the retention of bioactive compounds and antibacterial activity of wine grape pomace (Pinot Noir and Merlot). [electronic resource]
Producer: 20130131Description: H192-201 p. digitalISSN:- 1750-3841
- Anthocyanins -- analysis
- Anti-Bacterial Agents -- analysis
- Antioxidants -- analysis
- Biphenyl Compounds -- analysis
- Chemical Phenomena
- Chromatography, High Pressure Liquid
- Cyclic N-Oxides -- analysis
- Desiccation -- methods
- Dietary Fiber -- analysis
- Escherichia coli -- drug effects
- Food Handling -- methods
- Food Storage -- methods
- Fruit -- chemistry
- Listeria -- drug effects
- Microbial Sensitivity Tests
- Picrates -- analysis
- Polyphenols -- analysis
- Temperature
- Vitis -- chemistry
- Wine -- analysis
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Publication Type: Comparative Study; Journal Article; Research Support, U.S. Gov't, Non-P.H.S.
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