Effect of Pressurized Hot Water Extraction on Antioxidants from Grape Pomace before and after Enological Fermentation

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dc.contributor.authorVergara Salinas, José R.
dc.contributor.authorBulnes, Pedro
dc.contributor.authorZúñiga López, María Carolina
dc.contributor.authorPérez Jiménez, Jara
dc.contributor.authorTorres, Josep Lluís
dc.contributor.authorMateos Martin, María Luisa
dc.contributor.authorAgosin T., Eduardo
dc.contributor.authorPérez C., José Ricardo
dc.date.accessioned2021-01-14T19:12:35Z
dc.date.available2021-01-14T19:12:35Z
dc.date.issued2013
dc.format.extent8 páginas
dc.fuente.origenConveris
dc.identifier.doi10.1021/jf4010143
dc.identifier.eissn1520-5118
dc.identifier.issn0021-8561
dc.identifier.urihttps://doi.org/10.1021/jf4010143
dc.identifier.urihttps://repositorio.uc.cl/handle/11534/50574
dc.issue.numeroNo. 28
dc.language.isoen
dc.nota.accesoContenido parcial
dc.pagina.final6936
dc.pagina.inicio6929
dc.revistaJournal of Agricultural and Food Chemistryes_ES
dc.rightsacceso restringido
dc.titleEffect of Pressurized Hot Water Extraction on Antioxidants from Grape Pomace before and after Enological Fermentationes_ES
dc.typeartículo
dc.volumenVol. 61
sipa.codpersvinculados11691
sipa.codpersvinculados99630
sipa.codpersvinculados100130
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