✦ LIBER ✦

Procyanidin Content of Grape Seed and Pomace, and Total Anthocyanin Content of Grape Pomace as Affected by Extrusion Processing

✍ Scribed by R.C. Khanal; L.R. Howard; R.L. Prior

No coin nor oath required. For personal study only.

📜 SIMILAR VOLUMES

Influence of Extrusion Processing on Pro

✍ R.C. Khanal; L.R. Howard; C.R. Brownmiller; R.L. Prior 📂 Article 📅 2009 🏛 Institute of Food Technologists 🌐 English ⚖ 384 KB

Effect of heating on the stability of gr

✍ Ramesh C. Khanal; Luke R. Howard; Ronald L. Prior 📂 Article 📅 2010 🏛 Elsevier Science 🌐 English ⚖ 475 KB

Antibacterial activities and total pheno

✍ Gülcan Özkan; Osman Sagdiç; Nilgün Göktürk Baydar; Zehra Kurumahmutoglu 📂 Article 📅 2004 🏛 John Wiley and Sons 🌐 English ⚖ 114 KB

Changes in polyphenol and polysaccharide

✍ S. Chamorro; A. Viveros; I. Alvarez; E. Vega; A. Brenes 📂 Article 📅 2012 🏛 Elsevier Science 🌐 English ⚖ 300 KB

Changes in polyphenolic content and anti

✍ Susana Chamorro; Isabel Goñi; Agustín Viveros; Deysy Hervert-Hernández; Agustín 📂 Article 📅 2011 🏛 Springer 🌐 English ⚖ 408 KB

Total phenolics content, anthocyanins, a

✍ Yan, Huitong; Kerr, William L 📂 Article 📅 2012 🏛 John Wiley and Sons 🌐 English ⚖ 111 KB