Antioxidant activity and consumer acceptance of grape seed flour-containing food products

Journal article

Peer reviewed

Maria U ROSALES SOTO, Kelsie BROWN and Carolyn F ROSS

International journal of food science & technology, Vol.47(3), pp.592-602

2012

Handle:

https://hdl.handle.net/2376/110750

Abstract

Fundamental and applied biological sciences. Psychology

Food industries

Biological and medical sciences

General aspects

Fruit and vegetable industries

Pollution and sludges

10 Record Views

Title: Antioxidant activity and consumer acceptance of grape seed flour-containing food products
Creators: Maria U ROSALES SOTO - School of Food Science, Washington State University, Pullman, WA 99164, United States
Kelsie BROWN - School of Food Science, Washington State University, Pullman, WA 99164, United States
Carolyn F ROSS - School of Food Science, Washington State University, Pullman, WA 99164, United States
Publication Details: International journal of food science & technology, Vol.47(3), pp.592-602
Academic Unit: Food Science, School of
Publisher: Wiley-Blackwell; Oxford
Identifiers: 99900547182501842
Language: English
Resource Type: Journal article