Extraction of anthocyanins and flavan-3-ols from red grape pomace continuously by coupling hot water extraction with a modified expeller

  1. Monrad, J.K.
  2. Suárez, M.
  3. Motilva, M.J.
  4. King, J.W.
  5. Srinivas, K.
  6. Howard, L.R.
Revista:
Food Research International

ISSN: 0963-9969

Any de publicació: 2014

Volum: 65

Número: PA

Pàgines: 77-87

Tipus: Article

DOI: 10.1016/J.FOODRES.2014.04.020 GOOGLE SCHOLAR
Font de les dades: Scopus