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Effect of the pre-treatment and the drying process on the p..:
Olivati, Carolina
;
de Oliveira Nishiyama, Yara Paula
;
de Souza, Reginaldo Teodoro
...
Food Research International. , 2018
Link:
http://hdl.handle.net/11449/180126
RT Journal T1
Effect of the pre-treatment and the drying process on the phenolic composition of raisins produced with a seedless Brazilian grape cultivar
UL https://suche.suub.uni-bremen.de/peid=base-ftunivespir:oai:repositorio.unesp.br:11449_180126&Exemplar=1&LAN=DE A1 Olivati, Carolina A1 de Oliveira Nishiyama, Yara Paula A1 de Souza, Reginaldo Teodoro A1 Janzantti, Natália Soares A1 Mauro, Maria Aparecida A1 Gomes, Eleni A1 Hermosín-Gutiérrez, Isidro A1 da Silva, Roberto A1 Lago-Vanzela, Ellen Silva YR 2018 K1 (+)-catechin (PubChem CID: 9064) K1 Anthocyanins K1 BRS Morena K1 Drying K1 Flavonoids K1 GRP K1 2-S-glutationil-trans-caftaric (PubChem CID: 71308212) K1 HPLC-DAD-ESI-MSn K1 malvidin 3-glucoside (PubChem CID: 443652) K1 myricetin 3-glucoside (PubChem CID: 44259426) K1 Phenolic composition K1 Proanthocyanidins K1 procyanidin B1(PubChem CID: 11250133) K1 quercetin 3-glucuronide (PubChem CID: 11655911) K1 Raisins K1 trans-caftaric acid (PubChem CID: 6440397) K1 trans-piceid (PubChem CID: 5281718) K1 vitisin A (PubChem CID: 16131430) K1 vitisin B (PubChem CID: 16138152) JF Food Research International LK http://hdl.handle.net/11449/180126 DO http://hdl.handle.net/11449/180126 SF ELIB - SuUB Bremen
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