Extraction of anthocyanins from grape by-products assisted by ultrasonics, high hydrostatic pressure or pulsed electric fields: A comparison
M. López‐CorralesStefan ToepflGerman Institute of Food Technology, D-49610 Quakenbrück, GermanyPeter ButzDietrich KnorrB. Tauscher
2007en
ABI
Abstract
No abstract available.
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Cited by 20 references