Procyanidin Content of Grape Seed and Pomace, and Total Anthocyanin Content of Grape Pomace as Affected by Extrusion Processing

标题
Procyanidin Content of Grape Seed and Pomace, and Total Anthocyanin Content of Grape Pomace as Affected by Extrusion Processing
作者
关键词
-
出版物
JOURNAL OF FOOD SCIENCE
Volume 74, Issue 6, Pages H174-H182
出版商
Wiley
发表日期
2009-06-15
DOI
10.1111/j.1750-3841.2009.01221.x

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