Enzymatic biotransformation of polyphenolics increases antioxidant activity of red and white grape pomace

Enzymatic biotransformation of polyphenolics increases antioxidant activity of red and white grape pomace

Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Food Research International - Volume 89, Part 1, November 2016, Pages 533-539

Isabela M. Martins, Bruna S. Roberto, Jeffrey B. Blumberg, C.-Y. Oliver Chen, Gabriela A. Macedo,