Drying of Grape Pomace by Conventional and Intermittent Processes: Mathematical Modeling and Effect on the Phenolic Content and Antioxidant Activity

AuthID
 P-012-KYD
4
Author(s)
Borges, B
·
Defendi, R
·
Document Type
Proceedings Paper
Year published
2020
Published
in The 1st International Electronic Conference on Food Science and Functional Foods
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