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Application of enzyme preparations for extraction of berry skin phenolics in withered winegrapes

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dc.contributor.authorBautista Ortín, Ana Belén
dc.contributor.authorGómez Plaza, Encarna
dc.contributor.authorBenucci, I.
dc.contributor.authorRío Segade, S.
dc.contributor.authorCerreti, M.
dc.contributor.authorGiacosa, S.
dc.contributor.authorPaissoni, M.A.
dc.contributor.authorLiburdi, K.
dc.contributor.authorGerbi, V.
dc.contributor.authorEsti, M.
dc.contributor.authorRolle, L.
dc.contributor.departmentTecnología de Alimentos, Nutrición y Bromatología
dc.date.accessioned2021-01-29T10:11:04Z
dc.date.available2021-01-29T10:11:04Z
dc.date.issued2017
dc.description©<2017>. This manuscript version is made available under the CC-BY-NC-ND 4.0 license http://creativecommons.org/licenses/by-nc-nd/4.0/ This document is the Accepted Manuscript version of a Published Work that appeared in final form in [Food Chemistry]. To access the final edited and published work see [http://dx.doi.org/10.1016/j.foodchem.2017.06.003]
dc.formatapplication/pdfes
dc.format.extent10
dc.identifier.citation237
dc.identifier.citationFood Chemistry
dc.identifier.doihttp://dx.doi.org/10.1016/j.foodchem.2017.06.003
dc.identifier.issn0308-8146
dc.identifier.urihttp://hdl.handle.net/10201/102065
dc.languageenges
dc.relation.isreferencedbyED_IDENTRADA=612
dc.rightsinfo:eu-repo/semantics/openAccess
dc.rightsAttribution-NonCommercial-NoDerivatives 4.0 International
dc.rights.urihttp://creativecommons.org/licenses/by-nc-nd/4.0/
dc.titleApplication of enzyme preparations for extraction of berry skin phenolics in withered winegrapeses
dc.typeinfo:eu-repo/semantics/articlees
dspace.entity.typePublicationes
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