Enzyme maceration and antioxidant potential of extracts produced from grape pomace.
Enzyme maceration and antioxidant potential of extracts produced from grape pomace.
Author(s): OLIVEIRA, A. H.; SOUZA, S. O. de; GOTTSCHALK, L. M. F.; TONON, R. V.; CABRAL, L. M. C.; CASTRO, R. J. S. de
Publication year: 2019
Types of publication: Paper in annals and proceedings
Unit: Embrapa Food Technology
Keywords: Tecnologia de Alimento
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