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International Journal of Food Sciences and Nutrition Volume 68, 2017 - Issue 2

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Food Composition and Analysis

Effects of in vitro digestion and storage on the phenolic content and antioxidant capacity of a red grape pomace

Shenli WangDepartment of Metabolism and Nutrition, Institute of Food Science, Technology and Nutrition (ICTAN-CSIC), Madrid, Spain

Miryam Amigo-BenaventDepartment of Metabolism and Nutrition, Institute of Food Science, Technology and Nutrition (ICTAN-CSIC), Madrid, Spain

Raquel MateosDepartment of Metabolism and Nutrition, Institute of Food Science, Technology and Nutrition (ICTAN-CSIC), Madrid, Spain

Laura BravoDepartment of Metabolism and Nutrition, Institute of Food Science, Technology and Nutrition (ICTAN-CSIC), Madrid, Spain

Beatriz SarriáDepartment of Metabolism and Nutrition, Institute of Food Science, Technology and Nutrition (ICTAN-CSIC), Madrid, SpainCorrespondence[email protected]

Pages 188-200 | Received 14 Jul 2016, Accepted 21 Aug 2016, Published online: 09 Sep 2016

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https://doi.org/10.1080/09637486.2016.1228099
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Effects of in vitro digestion and storage on the phenolic content and antioxidant capacity of a red grape pomace

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Effects of in vitro digestion and storage on the phenolic content and antioxidant capacity of a red grape pomace

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