Characterization of Oil Obtained from Grape Seeds Collected during Berry Development-Reference-Cited by-同舟云学术

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Characterization of Oil Obtained from Grape Seeds Collected during Berry Development

Published:2009-04-08 Issue:7 Volume:57 Page:2812-2815
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Rubio Manuela,Alvarez-Ortí Manuel,Alvarruiz Andrés,Fernández Enrique,Pardo Jose E.

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/jf803627t

Cited by 60 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Techno-economic and environmental comparison of processes for the production of grape oil;Journal of Cleaner Production;2024-01

2. Total oil and fatty acid composition of the seed of 16 grape genotypes with different skin colors and ripening times;Journal of Berry Research;2023-12-11

3. The Effect of Dietary Fermented Grape Pomace Supplementation on In Vitro Total Gas and Methane Production, Digestibility, and Rumen Fermentation;Fermentation;2023-08-07

4. Development of Phenolic-Rich Functional Foods by Lactic Fermentation of Grape Marc: A Review;Food Reviews International;2023-07-04

5. Comprehensive Evaluation of the Relationships Between Grape Skin Color/Ripening Time and Antioxidative Capacity, Some Phytochemicals, and Fatty Acid Compositions of Their Seeds;Erwerbs-Obstbau;2023-06-01

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