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June 9, 1998Journal of Agricultural and Food Chemistry

Effect of Temperature on the Free Radical Scavenging Capacity of Extracts from Red and White Grape Pomace Peels

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JLJosé A. LarrauriDuke UniversityCSConcepción Sánchez‐MorenoInstituto de Ciencia y Tecnología de Alimentos y NutriciónFSFulgêncio Saura-CalixtoInstituto de Ciencia y Tecnología de Alimentos y Nutrición

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Larrauri et al. (1998) studied this question.

synapsesocial.com/papers/6a9733b1760e81f9be85fa45https://doi.org/10.1021/jf980017p
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