Ultrasound assisted extraction of anthocyanins and total phenoliccompounds in wine lees

  1. P. Sancho-Galán 1
  2. A. Amores-Arrocha 1
  3. A. Jiménez-Cantizano 1
  4. M. Ferreiro-González 2
  5. V. Palacios 1
  6. G.F. Barbero 2
  1. 1 Department of Chemical Engineering and Food Technology, Faculty of Sciences, University of Cádiz
  2. 2 Department of Analytical Chemistry, Faculty of Sciences, University of Cádiz, Agrifood Campus of International Excellence (ceiA3), IVAGRO, P. O. Box 40, 11510, Puerto Real, Cádiz
Buch:
Abstracts Book: International Congress on Grapevine and Wine Sciences

Verlag: Instituto de las Ciencias de la Vid y del Vino

Datum der Publikation: 2018

Seiten: 199

Kongress: International Congress on Grapevine and Wine Sciences (1. 2018. Logroño)

Art: Konferenz-Beitrag

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