Optimization of Conditions for Anthocyanin Hydrolysis from Red Wine Using Response Surface Methodology (Rsm)

AuthID
 P-002-VVN
4
Author(s)
Pinho, C
·
Tipo de Documento
Article
Year published
2011
Publicado
in JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, ISSN: 0021-8561
Volume: 59, Número: 1, Páginas: 50-55 (6)
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Scopus®
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Pubmed®
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Publication Identifiers
Pubmed: 21158431
SCOPUS: 2-s2.0-78651102070
Wos: WOS:000285735200004
Source Identifiers
ISSN: 0021-8561
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