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Effect of temperature on the degradation of bioactive compounds of Pinot Noir grape pomace during drying
Teles, Aline Soares Cascaes, Chávez, Davy William Hidalgo, Gomes, Flávia dos Santos, Cabral, Lourdes Maria Corrêa, Tonon, Renata ValerianoVolume:
21
Language:
english
Journal:
Brazilian Journal of Food Technology
DOI:
10.1590/1981-6723.5917
Date:
November, 2017
File:
PDF, 1.75 MB
english, 2017