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Thermal degradation of grape marc polyphenols

Katalin Sólyom1, Ruth Solá1, María José Cocero1

  • 1University of Valladolid, Industrial Engineering School, Department of Chemical Engineering and Environmental Technology, High Pressure Processes Group, C/Dr. Mergelina, s/n, 47011 Valladolid, Spain.

Food Chemistry
|April 29, 2014
PubMed

Keywords:
AnthocyaninDegradation kineticsGrape pomaceNon-isothermal heatingORACpH differential method

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