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Food Chemistry 2020 / 8

Microwave hydrodiffusion and gravity as pretreatment for grape dehydration with simultaneous obtaining of high phenolic grape extract

Farias, Carla A.A., Moraes, Débora P., Lazzaretti, Micheli, Ferreira, Daniele F., Zabot, Giovani, Barin, Juliano S., Ballus, Cristiano A., Barcia, Milene T.
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Journal:
Food Chemistry
DOI:
10.1016/j.foodchem.2020.127723
Date:
August, 2020
File:
PDF, 458 KB
2020
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