Effect of toasting on non-volatile and volatile vine-shoots low molecular weight phenolic compounds
•Proposal of vine-shoots exploitation with oenological purposes for their LMWPC.•Non-volatile flavanols and almost all phenolic acids decreased by toasting.•Light toasting increased t-resveratrol around 6 (Moscatel) and 14 times (Airén).•Volatile LMWPC showed a significant increment with toasting pr...
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Published in | Food chemistry Vol. 204; pp. 499 - 505 |
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Main Authors | , , , |
Format | Journal Article |
Language | English |
Published |
England
Elsevier Ltd
01.08.2016
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Subjects | |
Online Access | Get full text |
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