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Effect of toasting on non-volatile and volatile vine-shoots low molecular weight phenolic compounds

R Sánchez-Gómez1, A Zalacain1, G L Alonso1

  • 1Universidad de Castilla-La Mancha, E.T.S.I. Agrónomos y Montes, Cátedra de Química Agrícola, Avda. de España s/n, 02071 Albacete, Spain.

Food Chemistry
|March 19, 2016
PubMed

Keywords:
AirénMoscatelNon-volatile and volatile LMWPCToastingVine-shoot

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