Grape peel (Syrah var.) jam as a polyphenol‐enriched functional food ingredient

In this study, we evaluated the effects of the storage time on the physicochemical properties, bioactive compound content, and antioxidant capacity of jam prepared from grape peel extract to explore its potential as a supplementary food and/or functional ingredient. The ethanolic extract from Syrah...

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Bibliografski detalji
Izdano u:Food Sci Nutr
Glavni autori: Amorim, Frederico Lopes, de Cerqueira Silva, Mariana Barros, Cirqueira, Marina Gonçalves, Oliveira, Roseane Santos, Machado, Bruna Aparecida Souza, Gomes, Raquel Gutierres, de Souza, Carolina Oliveira, Druzian, Janice Izabel, de Souza Ferreira, Ederlan, Umsza‐Guez, Marcelo Andrés
Format: Artigo
Jezik:Inglês
Izdano: John Wiley and Sons Inc. 2019
Teme:
Original Research
Online pristup:https://ncbi.nlm.nih.gov/pmc/articles/PMC6526673/
https://ncbi.nlm.nih.gov/pubmed/31139371
https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1002/fsn3.981
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