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Taylor and Francis Group, International Journal of Food Sciences and Nutrition, 8(66), p. 895-903, 2015

DOI: 10.3109/09637486.2015.1110688

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Effect of drying methods on the phenolic content and antioxidant capacity of Brazilian winemaking byproducts and their stability over storage

Journal article published in 2015 by Milene Teixeira Barcia ORCID, Paula Becker Pertuzatti, Daniele Rodrigues, Vivian Caetano Bochi, Isidro Hermosín-Gutiérrez, Helena Teixeira Godoy
Distributing this paper is prohibited by the publisher
Distributing this paper is prohibited by the publisher

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