2006•Journal of Food Composition and AnalysisRequires access

Polyphenolic content and in vitro antioxidant characteristics of wine industry and other agri-food solid waste extracts

Dimitris P. Makris, George Boskou, Nikolaos K. Andrikopoulos

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Key concepts: Pomace, Polyphenol, Food science, Chemistry, Antioxidant, Wine, Flavonoid, White Wine

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Polyphenolic content and in vitro antioxidant characteristics of wine industry and other agri-food solid waste extracts — Research Paper | ScholarLens