Changes in hydrophilic and lipophilic antioxidant activity in relation to their phenolic composition during the chamber drying of red grapes at a controlled temperature

ANA MÁRQUEZ VALLEJULIETA MÉRIDA GARCÍAMARIA AZAHARA LÓPEZ TOLEDANOMARÍA PÉREZ SERRATOSA2026-01-292026-01-29201110.1021/jf10425362-s2.0-79952157080https://www.scopus.com/inward/record.uri?eid=2-s2.https://ucocris.uco.es/handle/123456789/22938Agricultural and Biological Sciences (all)Chemistry (all)Agricultural and Biological Sciences (all)Chemistry (all)Changes in hydrophilic and lipophilic antioxidant activity in relation to their phenolic composition during the chamber drying of red grapes at a controlled temperatureresearch article