Extraction of resveratrol from the pomace of Palomino fino grapes by supercritical carbon dioxide

  1. Casas, L.
  2. Mantell, C.
  3. Rodríguez, M.
  4. Ossa, E.J.M.d.l.
  5. Roldán, A.
  6. Ory, I.D.
  7. Caro, I.
  8. Blandino, A.
Journal:
Journal of Food Engineering

ISSN: 0260-8774

Year of publication: 2010

Volume: 96

Issue: 2

Pages: 304-308

Type: Article

DOI: 10.1016/J.JFOODENG.2009.08.002 GOOGLE SCHOLAR
Data source: Scopus