Characterization of pressurized hot water extracts of grape pomace : Chemical and biological antioxidant activity

Simple item page
dc.contributor.authorVergara-Salinas, J. R.
dc.contributor.authorVergara, Mauricio
dc.contributor.authorAltamirano, Claudia
dc.contributor.authorGonzález V., Alvaro
dc.contributor.authorPérez C., José Ricardo
dc.date.accessioned2021-05-24T20:26:45Z
dc.date.available2021-05-24T20:26:45Z
dc.date.issued2015
dc.fuente.origenConveris
dc.identifier.doi10.1016/j.foodchem.2014.08.094
dc.identifier.issn0308-8146
dc.identifier.urihttps://doi.org/10.1016/j.foodchem.2014.08.094
dc.identifier.urihttps://repositorio.uc.cl/handle/11534/59376
dc.language.isoen
dc.nota.accesoContenido parcial
dc.pagina.final69
dc.pagina.inicio62
dc.revistaFood Chemistryes_ES
dc.rightsacceso restringido
dc.titleCharacterization of pressurized hot water extracts of grape pomace : Chemical and biological antioxidant activityes_ES
dc.typeartículo
dc.volumenVol. 171
sipa.codpersvinculados1564
sipa.codpersvinculados100130
Files
Original bundle
Now showing 1 - 1 of 1
Thumbnail Image
Name:
Characterization of pressurized hot water extracts of grape pomace Chemical and biological antioxidant activity.pdf
Size:
2.77 KB
Format:
Adobe Portable Document Format
Description:
Download
Collections
Artículos de revistas