Effect of the Storage Time and Packaging Material on the Antioxidant Capacity and Phenols Content of Organic Grape Juice Stabilized by High Hydrostatic Pressure.

Effect of the Storage Time and Packaging Material on the Antioxidant Capacity and Phenols Content of Organic Grape Juice Stabilized by High Hydrostatic Pressure.

Grape (Vitis vinifera L.) is widely used in juice industries and it contains a variety of polyphenols with antioxidant and anti-inflammatory properties. The effect of packaging materials and storage time on the phenol content and antioxidant stability of grape juices made with a Merlot variety was s...

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Bibliographic Details
Main Authors: Federica Pasini, Ylenia Riciputi, Maurizio Fiorini, Maria Fiorenza Caboni
Format: Article
Language:English
Published: AIDIC Servizi S.r.l. 2019-06-01
Series:Chemical Engineering Transactions
Online Access:https://www.cetjournal.it/index.php/cet/article/view/9698

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