A thermal treatment to increase the antioxidant capacity of natural phenols: Catechin, resveratrol and grape extract cases

  1. Pinelo, M.
  2. Rubilar, M.
  3. Sineiro, J.
  4. Nuñez, M.J.
Journal:
European Food Research and Technology

ISSN: 1438-2377

Year of publication: 2005

Volume: 221

Issue: 3-4

Pages: 284-290

Type: Article

DOI: 10.1007/S00217-005-1159-7 GOOGLE SCHOLAR

Sustainable development goals

Data source: Scopus