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Items: 3

1.

Extraction of Proanthocyanidins and Anthocyanins from Grape Skin by Using Ionic Liquids.

Ćurko N, Tomašević M, Cvjetko Bubalo M, Gracin L, Radojčić Redovniković I, Kovačević Ganić K.

Food Technol Biotechnol. 2017 Sep;55(3):429-437. doi: 10.17113/ftb.55.03.17.5200.

2.

Green extraction of grape skin phenolics by using deep eutectic solvents.

Cvjetko Bubalo M, Ćurko N, Tomašević M, Kovačević Ganić K, Radojčić Redovniković I.

Food Chem. 2016 Jun 1;200:159-66. doi: 10.1016/j.foodchem.2016.01.040. Epub 2016 Jan 11.

PMID:
26830574
3.

Characterization of seed and skin polyphenolic extracts of two red grape cultivars grown in Croatia and their sensory perception in a wine model medium.

Ćurko N, Kovačević Ganić K, Gracin L, Ðapić M, Jourdes M, Teissedre PL.

Food Chem. 2014 Feb 15;145:15-22. doi: 10.1016/j.foodchem.2013.07.131. Epub 2013 Aug 14.

PMID:
24128443

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