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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Detalles Bibliográficos
Autores principales: 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
Formato: Online Artículo Texto
Lenguaje:English
Publicado: John Wiley and Sons Inc. 2019
Materias:
Original Research
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6526673/
https://www.ncbi.nlm.nih.gov/pubmed/31139371
http://dx.doi.org/10.1002/fsn3.981

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6526673/
https://www.ncbi.nlm.nih.gov/pubmed/31139371
http://dx.doi.org/10.1002/fsn3.981

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