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Effects of in vitro digestion and storage on the phenolic content and antioxidant capacity of a red grape pomace
Wang, S. and Amigo-Benavent, M. and Mateos, R. and Bravo, L. and Sarriá, B.
(2016)
Effects of in vitro digestion and storage on the phenolic content and antioxidant capacity of a red grape pomace in International Journal of Food Sciences and Nutrition 10.1080/09637486.2016.1228099