Analysis of Polyphenols in Apple Pomace using Gas Chromatography-Mass Spectrometry with Derivatization
Author:
Publisher
Informa UK Limited
Subject
Food Science
Link
http://www.tandfonline.com/doi/pdf/10.1080/10942912.2012.740645
Reference41 articles.
1. Characteristics of Thin-Layer Infrared Drying of Apple Pomace With and Without Hot Air Pre-drying
2. Utilization of pomace from apple processing industries: a review
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