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Influence of processing conditions on bioactive compound extraction from Vitis vinifera L. var. Alicante Bouschet

Yineth Ruíz-García1, Carolina Beres2, Davy W H Chávez1,3

  • 11Universidade Federal Rural do Rio de Janeiro (UFRRJ) - Programa de Pós-Graduação em Ciência e Tecnologia de Alimentos, Rodovia BR 465 - km 7, Campus Universitário - Seropédica, Rio de Janeiro, RJ 23851-970 Brazil.

Journal of Food Science and Technology
|March 26, 2019
PubMed

Keywords:
Alicante BouschetAntioxidant capacityBioactive compoundsGrape skinSolid–liquid extraction

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