Valorization of Lagrein grape pomace as a source of phenolic compounds: analysis of the contents of anthocyanins, flavanols and antioxidant activity

Journal article

Peer reviewed

European Food Research and Technology, Vol.120(12), pp.2211-2224

2017

Handle:

https://hdl.handle.net/10863/31986

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url

https://link.springer.com/article/10.1007/s00217-017-2923-1View

Title: Valorization of Lagrein grape pomace as a source of phenolic compounds: analysis of the contents of anthocyanins, flavanols and antioxidant activity
Creators: Josep Valls
Sara Agnolet - Laimburg Research Centre
Florian Haas - Laimburg Research Centre
Irene Struffi - Laimburg Research Centre
Flavio Ciesa
Peter Robatscher - Laimburg Research Centre
Michael Oberhuber - Laimburg Research Centre
Publication Details: European Food Research and Technology, Vol.120(12), pp.2211-2224
ISSN: 1438-2377
EISSN: 1438-2385
Identifiers: 991006485094201241
Web of Science ID: WOS:000414155800014
Academic Unit: Head Office
Institute for Agricultural Chemistry and Food Quality
Institute for Fruit Growing and Viticulture
Language: English
Resource Type: Journal article

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