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Non-Thermal Ultrasonic Extraction of Polyphenolic Compounds from Red Wine Lees
This study presents the results of conventional aqueous (CE) and non-conventional ultrasound-assisted (UAE) extractions of polyphenolic compounds from lees extracts of red wine varieties (Merlot and Vranac). The effect of ultrasound extraction time (t, s), and amplitude (A,%) from a 400 W ultrasound...
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| Τόπος έκδοσης: | Foods |
|---|---|
| Κύριοι συγγραφείς: | , , , , , , , , , , , , |
| Μορφή: | Artigo |
| Γλώσσα: | Inglês |
| Έκδοση: |
MDPI
2020
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| Θέματα: | |
| Διαθέσιμο Online: | https://ncbi.nlm.nih.gov/pmc/articles/PMC7230992/ https://ncbi.nlm.nih.gov/pubmed/32283874 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.3390/foods9040472 |
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