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ArticleJ-GLOBAL ID:200902165043112210整理番号:98A0823990

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

赤や白ブドウの絞り粕果皮抽出物のフリーラジカル捕捉能への抽出温度の影響

著者:LARRAURI J A(Consejo Superior de Investigaciones Cient<span style=text-decoration:overline> ́i</span>ficas, Madrid, ESP)、S<span style=text-decoration:overline> ́A</span>NCHEZ‐MORENO C(Consejo Superior de Investigaciones Cient<span style=text-decoration:overline> ́i</span>ficas, Madrid, ESP)、SAURA‐CALIXTO F(Consejo Superior de Investigaciones Cient<span style=text-decoration:overline> ́i</span>ficas, Madrid, ESP)
資料名:J Agric Food Chem 巻:46 号:7 ページ:2694-2697
発行年:1998年07月
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