Effect of temperature on the degradation of bioactive...

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 Valeriano
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Volume:
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
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