Extraction of resveratrol from the pomace of Palomino fino grapes by supercritical carbon dioxide
- 1 January 2010
- journal article
- Published by Elsevier BV in Journal of Food Engineering
- Vol. 96 (2), 304-308
- https://doi.org/10.1016/j.jfoodeng.2009.08.002
Abstract
No abstract availableKeywords
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