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Functional and sensory properties of phenolic compounds from unripe grapes in vegetable food prototypes

Ginevra Bucalossi1, Giovanna Fia1, Caterina Dinnella1

  • 1Department of Agricultural, Food, Environmental and Forestry Sciences and Technologies (DAGRI), University of Florence, Piazzale delle Cascine, 18 50144 Firenze, Italy.

Food Chemistry
|February 5, 2020
PubMed

Keywords:
Antioxidant activityFunctional foodPolyphenolsSournessSweetnessUnripe grapes

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