Berry pomace - a review of processing and chemical analysis of its polyphenols
Author:
Affiliation:
1. Chair of Food Engineering; Technische Universität Dresden; 01069 Dresden Germany
2. Department of Chemistry; Center for Analysis and Synthesis (CAS); Lund University; SE-221 00 Lund Sweden
Funder
Federal Ministry of Education and Research via PTJ in Germany
FORMAS
Publisher
Wiley
Subject
Industrial and Manufacturing Engineering,Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/ijfs.13112/fullpdf
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3. Extraction and analysis of polyphenols: recent trends;Ajila;Critical Reviews in Biotechnology,2011
4. Supercritical fluid chromatography in food analysis;Bernal;Journal of Chromatography A,2013
5. Processing of apple pomace for bioactive molecules;Bhushan;Critical Reviews in Biotechnology,2008
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