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Using Ohmic Heating effect on grape skins as a pretreatment...

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Food and Bioproducts Processing 2020 / 9

Using Ohmic Heating effect on grape skins as a pretreatment for anthocyanins extraction

Pereira, Ricardo N., Coelho, Marta I., Genisheva, Zlatina, Fernandes, Jean Michel, Vicente, António A., Pintado, Manuela E, Teixeira, e José A.
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Journal:
Food and Bioproducts Processing
DOI:
10.1016/j.fbp.2020.09.009
Date:
September, 2020
File:
PDF, 2.48 MB
2020
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