TY  - JOUR
AU  - Chamorro Francisco, Susana
AU  - Goñi Cambrodón, Isabel
AU  - Viveros Montoro, Agustín
AU  - Hervert-Hernández, Deysy 
AU  - Brenes, Agustín 
PY  - 2011
DO  - 10.1007/s00217-011-1621-7
SN  - 1438-2377
UR  - https://hdl.handle.net/20.500.14352/97867
T2  - European Food Research and Technology
AB  - This study was undertaken to investigate the effect of heat treatment on polyphenolic content and antioxidant activity in grape pomace (GP) and grape seed extract (GSE). GP and GSE were heat treated in a furnace or autoclaved at 100 °C for 15, 30 and...
LA  - eng
M2  - 147
PB  - Springer Nature
KW  - Grape pomace
KW  - Grape extract
KW  - Polyphenols
KW  - Autoclave
KW  - Heat treatment
KW  - Antioxidant activity
TI  - Changes in polyphenolic content and antioxidant activity after thermal treatments of grape seed extract and grape pomace
TY  - journal article
VL  - 234
ER  -