回复trueyeoman发表于：2020/9/28 19:39:08悬赏金额：
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【序号】：1
【作者】Corrêa RC, Haminiuk CW, Sora GT, Bergamasco R, Vieira AM.
【题名】：Antioxidant and rheological properties of guava jam with added concentrated grape juice.
【期刊】：J Sci Food Agric.
【年、卷、期、起止页码】：2013 May 21. doi: 10.1002/jsfa.6233. [Epub ahead of print]
【全文链接】：
【序号】：2
【作者】Keser S, Celik S, Turkoglu S.
【题名】：Total phenolic contents and free-radical scavenging activities of grape (Vitis vinifera L.) and grape products.
【期刊】：Int J Food Sci Nutr.
【年、卷、期、起止页码】：2013 Mar;64(2):210-6.
【全文链接】：doi: 10.3109/09637486.2012.728199. Epub 2012 Oct 2.
【序号】：3
【作者】Andréa Pittelli Boiago Gollückea, , , Rodrigo Ramos Catharinob, Jane Cristina de Souzaa, Marcos Nogueira Eberlinb, Débora de Queiroz Tavaresa
【题名】：Evolution of major phenolic components and radical scavenging activity of grape juices through concentration process and storage
【期刊】：Food Chemistry
【年、卷、期、起止页码】：Volume 112, Issue 4, 15 February 2009, Pages 868–873
【全文链接】：
【序号】：4
【作者】Pedroza MA, Carmona M, Alonso GL, Salinas MR, Zalacain A.
【题名】：Pre-bottling use of dehydrated waste grape skins to improve colour, phenolic and aroma composition of red wines.
【期刊】：Food Chem.
【年、卷、期、起止页码】：2013 Jan 1;136(1):224-36
【全文链接】：doi: 10.1016/j.foodchem.2012.07.110. Epub 2012 Aug 4.
【序号】：5
【作者】Tenore GC, Manfra M, Stiuso P, Coppola L, Russo M, Gomez Monterrey IM, Campiglia P.
【题名】：Antioxidant profile and in vitro cardiac radical-scavenging versus pro-oxidant effects of commercial red grape juices ( Vitis vinifera L. cv. Aglianico N.).
【期刊】：J Agric Food Chem
【年、卷、期、起止页码】：2012 Sep 26;60(38):9680-7.
【全文链接】：
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