Article ISI SCOPUS
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY  (2018)

Impact of an integrated process of hot pressurised liquid extraction-macroporous resin purification over the polyphenols, hydroxymethylfurfural and reducing sugars content of Vitis vinifera Carmenere pomace extracts

Pedreschi, Franco; Iglesias-Rebolledo, Natalia

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Título según WOS: Impact of an integrated process of hot pressurised liquid extraction-macroporous resin purification over the polyphenols, hydroxymethylfurfural and reducing sugars content of Vitis vinifera Carmenere pomace extracts
Título según SCOPUS: Impact of an integrated process of hot pressurised liquid extraction–macroporous resin purification over the polyphenols, hydroxymethylfurfural and reducing sugars content of Vitis vinifera ‘Carménère’ pomace extracts
Título de la Revista: INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
Volumen: 53
Número: 4
Editorial: OXFORD UNIV PRESS
Fecha de publicación: 2018
Página de inicio: 1072
Página final: 1078
Idioma: English
DOI:

10.1111/ijfs.13684
Notas: ISI, SCOPUS