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.
Zeitschrift:
Food Chemistry

ISSN: 1873-7072,  0308-8146

Datum der Publikation: 2024

Ausgabe: 436

Art: Artikel

DOI: 10.1016/J.FOODCHEM.2023.137780 GOOGLE SCHOLAR lock_openOpen Access editor
Datenquelle: Scopus