Open AccessDegradation Degree of Polyphenols Depending on the Drying Temperature of the Grape Pomace
Author(s) -
Silvia Mariana Pascariu,
I. M. Pop,
Adriana Albu
Publication year - 2014
Publication title -
bulletin of university of agricultural sciences and veterinary medicine cluj-napoca. animal science and biotechnologies
Language(s) - English
Resource type - Journals
eISSN - 1843-536X
pISSN - 1843-5262
DOI - 10.15835/buasvmcn-asb:10311
Subject(s) - pomace , polyphenol , degree (music) , degradation (telecommunications) , food science , chemistry , organic chemistry , physics , antioxidant , telecommunications , computer science , acoustics