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Kinetics of ultrasonic extraction of polyphenols, anthocyanins and tannins from five different New Zealand grape pomaces
Author(s) -
Zhao Yanqiao,
Tran Khanh,
Brennan Margaret,
Brennan Charles
Publication year - 2021
Publication title -
international journal of food science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.831
H-Index - 96
eISSN - 1365-2621
pISSN - 0950-5423
DOI - 10.1111/ijfs.14898
Subject(s) - pomace , anthocyanin , polyphenol , chemistry , tannin , food science , extraction (chemistry) , proanthocyanidin , phenols , botany , chromatography , antioxidant , biochemistry , biology
These are the results of polyphenols, anthocyanins and tannins extraction from five grape pomaces at 50℃.
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