Phenolic Compounds and Polyamines in Grape-Derived Beverages
Héctor Alonzo Gómez Gómez, Giuseppina Pace Pereira Lima(Universidade Estadual Paulista (Unesp)), Evandro Tadeu da Silva(Br4Science (Brazil)), Igor Otávio Minatel, Gean Charles Monteiro(Universidade Estadual Paulista (Unesp)), Marco Antônio Tecchio(Universidade Estadual Paulista (Unesp)), Marlon Jocimar R. da Silva(Universidade Estadual Paulista (Unesp)), Cristine Vanz Borges(University Alto Vale do Rio do Peixe), Márcia Ortiz Mayo Marques(Agronomical Institute of Campinas)
Cited by 8
Related Papers
Phenolic Compounds: Functional Properties, Impact of Processing and Bioavailability
|InTech eBooks|2017|301
Effects of Silicon and Drought Stress on Tuber Yield and Leaf Biochemical Characteristics in Potato
|Crop Science|2009|182
Biostimulant properties of cyanobacterial hydrolysate related to polyamines
|Journal of Applied Phycology|2017|119
Medicinal Plants: Influence of Environmental Factors on the Content of Secondary Metabolites
|Unknown|2017|107
Nutritional value and antioxidant compounds during the ripening and after domestic cooking of bananas and plantains
|Food Research International|2020|73