The influence of temperature and time on the stability of the antioxidant activity and colour parameters of grape marc ethanolic extract
The interest to replace synthetic food colorants, preservatives and antioxidants in beverages with natural ones is leading researchers to explore the polyphenols of winery wastes. It is of great interest to see if these compounds could replace synthetic dyes in drinks. However, it is still necessar...
| Main Authors: | , , |
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| Format: | Article |
| Language: | English |
| Published: |
Galati University Press
2015-12-01
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| Series: | Annals of the University Dunarea de Jos of Galati. Fascicle VI: Food Technology |
| Subjects: | |
| Online Access: | http://www.ann.ugal.ro/tpa/Anale%202015/vol%202/9%20Cristea%20et%20al.pdf |