E: Food Engineering & Physical Properties
Optimization of Extraction of Bioactive Compounds from Different Types of Grape Pomace Produced at Wineries and Distilleries
Version of Record online: 2 JUN 2014
© 2014 Institute of Food Technologists®
Journal of Food Science
Volume 79, Issue 6, pages E1142–E1149, June 2014
How to Cite
Brazinha, C., Cadima, M. and Crespo, J. G. (2014), Optimization of Extraction of Bioactive Compounds from Different Types of Grape Pomace Produced at Wineries and Distilleries. Journal of Food Science, 79: E1142–E1149. doi: 10.1111/1750-3841.12476
- Issue online: 10 JUN 2014
- Version of Record online: 2 JUN 2014
- Manuscript Accepted: 26 MAR 2014
- Manuscript Received: 4 DEC 2013
- Portuguese Foundation for Science and Technology
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