2018•European Food Research and TechnologyRequires access

Seedless table grape residues as a source of polyphenols: comparison and optimization of non-conventional extraction techniques

Pasquale Crupi, Tiziana Dipalmo, Maria Lisa Clodoveo, Aline Theodoro Toci, Antonio Coletta

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Key concepts: Polyphenol, Chemistry, Extraction (chemistry), Response surface methodology, Pomace, Phosphoric acid, Food science, Chromatography

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Seedless table grape residues as a source of polyphenols: comparison and optimization of non-conventional extraction techniques — Research Paper | ScholarLens