Pulsed electric field, ultrasound, and thermal pretreatments for better phenolic extraction during red fermentation
Published 2012 View Full Article
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Title
Pulsed electric field, ultrasound, and thermal pretreatments for better phenolic extraction during red fermentation
Authors
Keywords
Thermal, Ultrasound, Pulsed electric fields, Anthocyanin, Phenolic compounds, Color intensity
Journal
EUROPEAN FOOD RESEARCH AND TECHNOLOGY
Volume 236, Issue 1, Pages 47-56
Publisher
Springer Nature
Online
2012-12-23
DOI
10.1007/s00217-012-1858-9
References
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- (2009) E. Puértolas et al. FOOD CHEMISTRY
- Optimization of Ultrasound-Assisted Extraction of Phenolic Compounds, Antioxidants, and Anthocyanins from Grape (Vitis vinifera) Seeds
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- (2007) M. Corrales et al. Innovative Food Science & Emerging Technologies
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