Thermal Stability and Inhibitory Action of Red Grape Skin Phytochemicals against Enzymes Associated with Metabolic Syndrome by Daniela Serea, Nina Nicoleta Condurache, Iuliana Aprodu, Oana Emilia Constantin, Gabriela-Elena Bahrim, Nicoleta Stănciuc, Silvius Stanciu, Gabriela Rapeanu

“…Likewise, the kinetic and thermodynamic parameters certified the irreversible degradation of the bioactive compounds from the skin of the <i>Băbească neagră</i> grape variety. Both temperature and duration of heating had a significant impact on the content of bioactive compounds. …”
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