Effect of Drying Methods on Bioactive Compounds and Antioxidant Capacity in Grape Skin Residues from the New Hybrid Variety “BRS Magna”

The effects of the drying process using the conventional oven and freeze-drying on the thermogravimetric profile, proximate composition, color parameters, individual bioactive compounds, and antioxidant activity in the grape residue (skin) were evaluated. Twenty individual phenolic compounds were id...

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Detalles Bibliográficos
Autores principales: da Silva, Gabriela Viana, Machado, Bruna Aparecida Souza, de Oliveira, Walkia Polliana, da Silva, Camilla Fernanda Godinho, de Quadros, Cedenir Pereira, Druzian, Janice Izabel, Ferreira, Ederlan de Souza, Umsza-Guez, Marcelo Andrés
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2020
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7466153/
https://www.ncbi.nlm.nih.gov/pubmed/32823808
http://dx.doi.org/10.3390/molecules25163701

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7466153/
https://www.ncbi.nlm.nih.gov/pubmed/32823808
http://dx.doi.org/10.3390/molecules25163701

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