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Mass Transfer of Anthocyanins during Extraction from Pre-Fermentative Grape Solids under Simulated Fermentation Conditions: Effect of Convective Conditions.
Setford, Patrick C; Jeffery, David W; Grbin, Paul R; Muhlack, Richard A.
Afiliação
  • Setford PC; Department of Wine and Food Science, School of Agriculture, Food and Wine, The University of Adelaide, PMB 1 Glen Osmond SA 5064, Australia. patrick.setford@adelaide.edu.au.
  • Jeffery DW; Department of Wine and Food Science, School of Agriculture, Food and Wine, The University of Adelaide, PMB 1 Glen Osmond SA 5064, Australia. david.jeffery@adelaide.edu.au.
  • Grbin PR; Department of Wine and Food Science, School of Agriculture, Food and Wine, The University of Adelaide, PMB 1 Glen Osmond SA 5064, Australia. paul.grbin@adelaide.edu.au.
  • Muhlack RA; Department of Wine and Food Science, School of Agriculture, Food and Wine, The University of Adelaide, PMB 1 Glen Osmond SA 5064, Australia. richard.muhlack@adelaide.edu.au.
Molecules ; 24(1)2018 Dec 26.
Article em En | MEDLINE | ID: mdl-30587796
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Texto completo: 1 Base de dados: MEDLINE Assunto principal: Convecção / Vitis / Fermentação / Antocianinas Idioma: En Ano de publicação: 2018 Tipo de documento: Article
Texto completo
Imprimir
XML
PubMed Links
Buscar no Google

Texto completo: 1 Base de dados: MEDLINE Assunto principal: Convecção / Vitis / Fermentação / Antocianinas Idioma: En Ano de publicação: 2018 Tipo de documento: Article