Effects of in vitro gastrointestinal digestion on phenolic compounds and antioxidant activity of different white winemaking byproducts extracts.
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DOI: 10.1016/j.foodres.2018.04.060
Abstract: The effect of in vitro gastrointestinal digestion on phenolic composition and antioxidant activity of different white winemaking byproducts extracts (grape pomace and its parts: seeds, skins and stems) was evaluated. Fourteen individual phenolic compounds were… read more here.
Keywords: antioxidant activity; winemaking byproducts; digestion; white winemaking ... See more keywords