Processing methods with heat increases bioactive phenolic compounds and antioxidant activity in grape juices
Keyword(s):
Keyword(s):
2015 ◽
Vol 38
◽
pp. 19-26
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2015 ◽
Vol 80
(3)
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pp. C584-C593
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Keyword(s):
Keyword(s):
2018 ◽
Vol 17
(5)
◽
pp. 47-59
Keyword(s):
2017 ◽
Vol 10
(02)
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pp. 231-328