Comparison between conventional and ultrasound-assisted techniques for extraction of anthocyanins from grape pomace. Experimental results and mathematical modeling-Reference-Cited by-同舟云学术

Comparison between conventional and ultrasound-assisted techniques for extraction of anthocyanins from grape pomace. Experimental results and mathematical modeling

Published:2017-08 Issue: Volume:207 Page:56-72
ISSN:0260-8774
Container-title:Journal of Food Engineering
language:en
Short-container-title:Journal of Food Engineering

Author:

Bonfigli M.,Godoy E.,Reinheimer M.A.,Scenna N.J.

Funder

Universidad Tecnológica Nacional (UTN)

Consejo Nacional de Investigaciones Científicas y Técnicas (CONICET)

Publisher

Elsevier BV

Subject

Food Science

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