Effect of commercial enzymatic preparation with pectolytic activities on conventional extraction and ultrasound-assisted extraction of oil from grape seed (Vitis vinifera L.)
Version of Record online: 20 MAY 2013
© 2013 The Authors. International Journal of Food Science and Technology © 2013 Institute of Food Science and Technology
International Journal of Food Science & Technology
Volume 48, Issue 10, pages 2127–2132, October 2013
How to Cite
Da Porto, C., Decorti, D. and Natolino, A. (2013), Effect of commercial enzymatic preparation with pectolytic activities on conventional extraction and ultrasound-assisted extraction of oil from grape seed (Vitis vinifera L.). International Journal of Food Science & Technology, 48: 2127–2132. doi: 10.1111/ijfs.12196
- Issue online: 13 SEP 2013
- Version of Record online: 20 MAY 2013
- Manuscript Accepted: 22 APR 2013
- Manuscript Received: 19 DEC 2012
- Project AGER. Grant Number: 2011-0283
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