Effect of Pressurized Hot Water Extraction on Antioxidants from Grape Pomace before and after Enological Fermentation

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Effect of Pressurized Hot Water Extraction on Antioxidants from Grape Pomace before and after Enological Fermentation.pdf(2.92 KB)
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2013
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https://doi.org/10.1021/jf4010143
 https://repositorio.uc.cl/handle/11534/50574
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