Extraction of phenolic compounds from grape pomace using ohmic heating: Chemical composition, bioactivity and bioaccessibility

1. Ferreira-Santos, P.
2. Nobre, C.
3. Rodrigues, R.M.
4. Genisheva, Z.
5. Botelho, C.
6. Teixeira, J.A.

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DOI: 10.1016/J.FOODCHEM.2023.137780 GOOGLE SCHOLAR lock_openAcceso aberto editor

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Fonte de datos: Scopus