(Q83644913)

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Influence of heating on the polyphenolic content and antioxidant activity of grape seed flour

scientific article published on 01 August 2011

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22417486

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title

Influence of heating on the polyphenolic content and antioxidant activity of grape seed flour (English)

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PubMed ID

22417486

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https://www.ebi.ac.uk/europepmc/webservices/rest/search?query=EXT_ID:22417486%20AND%20SRC:MED&resulttype=core&format=json

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25 January 2020

author name string

Carolyn Felicity Ross

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1

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Europe PubMed Central

PubMed ID

22417486

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https://www.ebi.ac.uk/europepmc/webservices/rest/search?query=EXT_ID:22417486%20AND%20SRC:MED&resulttype=core&format=json

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25 January 2020

Clifford Hoye

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2

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22417486

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https://www.ebi.ac.uk/europepmc/webservices/rest/search?query=EXT_ID:22417486%20AND%20SRC:MED&resulttype=core&format=json

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25 January 2020

Virginia Christina Fernandez-Plotka

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3

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22417486

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25 January 2020

publication date

1 August 2011

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22417486

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25 January 2020

published in

Journal of Food Science

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PubMed ID

22417486

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25 January 2020

volume

76

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PubMed ID

22417486

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25 January 2020

issue

6

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PubMed ID

22417486

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25 January 2020

page(s)

C884-90

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22417486

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25 January 2020

Identifiers

DOI

10.1111/J.1750-3841.2011.02280.X

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Europe PubMed Central

PubMed ID

22417486

reference URL

https://www.ebi.ac.uk/europepmc/webservices/rest/search?query=EXT_ID:22417486%20AND%20SRC:MED&resulttype=core&format=json

25 January 2020

1 reference

Europe PubMed Central

PubMed ID

22417486

reference URL

https://www.ebi.ac.uk/europepmc/webservices/rest/search?query=EXT_ID:22417486%20AND%20SRC:MED&resulttype=core&format=json

(Q83644913)

Influence of heating on the polyphenolic content and antioxidant activity of grape seed flour

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