Effect of Pressurized Hot Water Extraction on Antioxidants from Grape Pomace before and after Enological Fermentation

标题
Effect of Pressurized Hot Water Extraction on Antioxidants from Grape Pomace before and after Enological Fermentation
作者
关键词
-
出版物
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
Volume 61, Issue 28, Pages 6929-6936
出版商
American Chemical Society (ACS)
发表日期
2013-06-24
DOI
10.1021/jf4010143

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