☆ 4.7 Article

Antioxidant and Antimicrobial Properties of Wine Byproducts and Their Potential Uses in the Food Industry

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2014)

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Journal

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
Volume 62, Issue 52, Pages 12595-12602

Publisher

AMER CHEMICAL SOC
DOI: 10.1021/jf5042678

Keywords

wine byproducts; antioxidant capacity; Rancimat; antimicrobial activity; spoilage population

Categories

Agriculture, Multidisciplinary Chemistry, Applied Food Science & Technology

Funding

  1. Autonomous Government of Castilla y Leon [BU268A11-2, BU282U13]
  2. FPU by Spanish Ministerio de Educacion, Cultura y Deporte

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