Description
The content of nutrients, bioactive compounds and antioxidant capacity in plant-based food is determined. The influence of harvesting, processing and storage is also studied. Antioxidant capacity, phenolic compounds and resveratrol in wine are determined taking into account the grape variety and production process.
Keywords
vegetables, fruits, juices, harvesting, storage, bioactive compounds, antioxidant capacity
Manager UV
- Frigola Canoves, Ana M
- PDI-Catedratic/a d'Universitat
