Extraction of resveratrol from the pomace of Palomino fino grapes by supercritical carbon dioxide - Concepedia

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Extraction of resveratrol from the pomace of Palomino fino grapes by supercritical carbon dioxide

164

Citations

24

References

2009

Year

Lourdes Casas, Casimiro Mantell, Miguel Rodríguez, Enrique Martínez de la Ossa, Ana Roldán, Ignacio de Ory, Ildefonso Caro, Ana Blandino

Journal of Food Engineering

Food ChemistrySupercritical Fluid ChromatographySupercritical Carbon DioxideBiotechnologyPalomino Fino GrapesPhytochemicalPolyphenolicsSupercritical Co2

References

	Year	Citations

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