Effect of thermomaceration and enzymatic maceration on phenolic compounds of grape must enriched by grape pomace, vine leaves and canes

European Food Research And Technology

dc.creatorAguilar, Tabita
dc.creatorLoyola, Cristina
dc.creatorde Bruijn, Johannes
dc.creatorBustamante, Luis
dc.creatorVergara, Carola
dc.creatorvon Baer, Dietrich
dc.creatorMardones, Claudia
dc.creatorSerra, Ignacio
dc.date2016-12-12T21:39:38Z
dc.date2022-07-06T22:21:22Z
dc.date2016-12-12T21:39:38Z
dc.date2022-07-06T22:21:22Z
dc.date2016
dc.date.accessioned2023-08-22T00:02:47Z
dc.date.available2023-08-22T00:02:47Z
dc.identifier1438-2377
dc.identifierPFB27
dc.identifierhttps://hdl.handle.net/10533/148626
dc.identifier.urihttps://repositorioslatinoamericanos.uchile.cl/handle/2250/8298561
dc.description1
dc.description2015
dc.descriptionFood Science & Technology
dc.descriptionQ3
dc.description242
dc.languageeng
dc.relationinstname: Conicyt
dc.relationreponame: Repositorio Digital RI2.0
dc.relationinfo:eu-repo/grantAgreement/PIA/PFB27
dc.relationhttps://doi.org/10.1007/s00217-015-2619-3
dc.rightsinfo:eu-repo/semantics/openAccess
dc.titleEffect of thermomaceration and enzymatic maceration on phenolic compounds of grape must enriched by grape pomace, vine leaves and canes
dc.titleEuropean Food Research And Technology
dc.typeArticulo
dc.typeinfo:eu-repo/semantics/article
dc.typeinfo:eu-repo/semantics/publishedVersion


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