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Effect of thermomaceration and enzymatic maceration on phen..:
Aguilar, Tabita
;
Loyola, Cristina
;
de Bruijn, Johannes
...
European Food Research and Technology. 242 (2015) 7 - p. 1149-1158 , 2015
Link:
https://doi.org/10.1007/s00217-015-2619-3
RT Journal T1
Effect of thermomaceration and enzymatic maceration on phenolic compounds of grape must enriched by grape pomace, vine leaves and canes
UL https://suche.suub.uni-bremen.de/peid=cr-10.1007_s00217-015-2619-3&Exemplar=1&LAN=DE A1 Aguilar, Tabita A1 Loyola, Cristina A1 de Bruijn, Johannes A1 Bustamante, Luis A1 Vergara, Carola A1 von Baer, Dietrich A1 Mardones, Claudia A1 Serra, Ignacio PB Springer Science and Business Media LLC YR 2015 SN 1438-2377 SN 1438-2385 JF European Food Research and Technology VO 242 IS 7 SP 1149 OP 1158 LK http://dx.doi.org/https://doi.org/10.1007/s00217-015-2619-3 DO https://doi.org/10.1007/s00217-015-2619-3 SF ELIB - SuUB Bremen
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