Basket

0458426 - ÚVGZ 2017 RIV US eng J - Journal Article
Tříska, Jan - Balík, J. - Strohalm, J. - Novotná, P. - Vrchotová, Naděžda - Lefnerová, D. - Landfeld, A. - Híc, P. - Tománková, E. - Veverka, J. - Houška, M.
Influence of Technological Processes on Biologically Active Compounds of Produced Grapes Juices.
Food and Bioprocess Technology. Roč. 9, č. 3 (2016), s. 421-429. ISSN 1935-5130. E-ISSN 1935-5149
R&D Projects: GA MŠMT(CZ) LO1415; GA MZe QJ1210258; GA MZe QI91B094
Research Infrastructure: CzeCOS II - 90061
Institutional support: RVO:67179843
Keywords : Grapevine juices * Thermomaceration * Biologically active compounds * Antioxidative capacity * Total polyphenols * Antimutagenic activity
Subject RIV: GM - Food Processing
Impact factor: 2.576, year: 2016
Permanent Link: http://hdl.handle.net/11104/0258695