| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 10542475 | Food Chemistry | 2011 | 6 Pages |
Abstract
⺠Grape pomace extracts can inhibit oxidative processes in emulsified systems. ⺠Inhibition of oxidation seems to be enhanced by the increase in anthocyanins content. ⺠Separation of grape pomace fractions in preliminary steps is not always necessary.
Related Topics
Physical Sciences and Engineering
Chemistry
Analytical Chemistry
Authors
Ismael Ivan Rockenbach, Eliseu Rodrigues, Luciano Valdemiro Gonzaga, VinÃcius Caliari, Maria Inés Genovese, Any Elisa de Souza Schmidt Gonçalves, Roseane Fett,