TY  - JOUR 
AU  - Pino García, Raquel del
AU  - González San José, Mª Luisa
AU  - Rivero Pérez, Maria Dolores
AU  - García Lomillo, Javier
AU  - Muñiz Rodríguez, Pilar
PY  - 2017
UR  - http://hdl.handle.net/10259/4300
AB  - The impact of thermal processing on the phenolic profile and antioxidant capacity (TAC) of powdered red
wine pomace seasonings (RWPSs) obtained from different sources (seedless: Sk-S; whole: W-S; seeds:
Sd-S) was assessed. High contents in...
LA  - eng
PB  - Elsevier
KW  - Phenolic profile
KW  - QUENCHER
KW  - Thermal processing
KW  - Total antioxidant capacity
KW  - Total polyphenol content
KW  - Winery by-products
KW  - Food
KW  - Biochemistry
KW  - Molecular biology
KW  - Alimentos
KW  - Bioquímica
KW  - Biología molecular
TI  - The effects of heat treatment on the phenolic composition and antioxidant capacity of red wine pomace seasonings
ER  -