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.
Revista:
Food Chemistry

ISSN: 1873-7072,  0308-8146

Ano de publicación: 2024

Volume: 436

Tipo: Artigo

DOI: 10.1016/J.FOODCHEM.2023.137780 GOOGLE SCHOLAR lock_openAcceso aberto editor
Fonte de datos: Scopus