Antioxidant activities of fresh grape juices prepared using various household processing methods

The purpose of this study was to evaluate and compare the antioxidant activities, and their contents, in grape juices prepared by various household juicers, and grape flesh (GF). The grape juices were prepared using a low-speed masticating (LSM) juicer, a high-speed centrifugal (HSC) juicer, and a b...

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Bibliografiske detaljer
Udgivet i:Food Sci Biotechnol
Main Authors: Kim, Min-Ju, Jun, Jung-Guy, Park, Shin-Young, Choi, Mi-Joo, Park, Eunju, Kim, Jung-In, Kim, Myo-Jeong
Format: Artigo
Sprog:Inglês
Udgivet: The Korean Society of Food Science and Technology 2017
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Article
Online adgang:https://ncbi.nlm.nih.gov/pmc/articles/PMC6049554/
https://ncbi.nlm.nih.gov/pubmed/30263614
https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1007/s10068-017-0120-4
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