Impact of an integrated process of hot pressurised liquid extraction–macroporous resin purification over the polyphenols, hydroxymethylfurfural and reducing sugars content of Vitis vinifera ‘Carménère’ pomace extracts

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dc.contributor.authorMariotti Celis, María Salomé
dc.contributor.authorMartínez Cifuentes, Maximiliano
dc.contributor.authorHuamán Castilla, Nils Leander
dc.contributor.authorPedreschi Plasencia, Franco
dc.contributor.authorIglesias Rebolledo, Natalia
dc.contributor.authorPérez C., José Ricardo
dc.date.accessioned2020-07-02T23:19:43Z
dc.date.available2020-07-02T23:19:43Z
dc.date.issued2017
dc.fuente.origenConveris
dc.identifier.doi10.1111/ijfs.13684
dc.identifier.issn0950-5423
dc.identifier.issn1365-2621
dc.identifier.urihttps://doi.org/10.1111/ijfs.13684
dc.identifier.urihttps://repositorio.uc.cl/handle/11534/30961
dc.identifier.wosidWOS:000427250100024
dc.issue.numeroNo. 4
dc.language.isoen
dc.pagina.final1078
dc.pagina.inicio1072
dc.revistaInternational Journal of Food Science and Technologyes_ES
dc.rightsacceso restringido
dc.subject.ddc600
dc.subject.deweyTecnologíaes_ES
dc.subject.ods03 Good health and well-being
dc.subject.odspa03 Salud y bienestar
dc.subject.otherVino - Elaboraciónes_ES
dc.subject.otherVino carménèrees_ES
dc.titleImpact of an integrated process of hot pressurised liquid extraction–macroporous resin purification over the polyphenols, hydroxymethylfurfural and reducing sugars content of Vitis vinifera ‘Carménère’ pomace extractses_ES
dc.typeartículo
dc.volumenVol. 53
sipa.codpersvinculados1031025
sipa.codpersvinculados18770
sipa.codpersvinculados100130
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