Green Extraction Methods and Microencapsulation Technologies of Phenolic Compounds From Grape Pomace: A Review
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Title
Green Extraction Methods and Microencapsulation Technologies of Phenolic Compounds From Grape Pomace: A Review
Authors
Keywords
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Journal
Food and Bioprocess Technology
Volume 14, Issue 8, Pages 1407-1431
Publisher
Springer Science and Business Media LLC
Online
2021-05-27
DOI
10.1007/s11947-021-02665-4
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- Effects of pulsed electric fields on the extraction of phenolic compounds during the fermentation of must of Tempranillo grapes
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