Whey-grape juice drink processed by supercritical carbon dioxide technology: Physicochemical characteristics, bioactive compounds and volatile profile

Published 2018 View Full Article

Authors

Keywords

Journal

FOOD CHEMISTRY

Volume 239, Issue -, Pages 697-703

Publisher

Elsevier BV

Online

2017-07-04

DOI

10.1016/j.foodchem.2017.07.003

Ask authors/readers for more resources

Discover Peeref hubs

Discuss science. Find collaborators. Network.

Join a conversation

Become a Peeref-certified reviewer

The Peeref Institute provides free reviewer training that teaches the core competencies of the academic peer review process.

Get Started

FOOD CHEMISTRY

Ask authors/readers for more resources

Protocol

Reagent

Reprint

Discover Peeref hubs

Become a Peeref-certified reviewer