Autor: Denoya, Gabriela Inés
- Effects of high power ultrasound treatments on the phenolic, chromatic and aroma composition of young and aged red wine
- Green extraction of nutritional and antioxidant valuable compounds from wine by-products
- Chapter 3 - Strategies to reduce lipid consumption
- Advances in green processing of seed oils using ultrasound‐assisted extraction: A review
- Chapter 1 - An overview of the potential applications based on HPP mechanism
- Chapter 11 - Valorization of waste and by-products from food industries through the use of innovative technologies
Autor: Brnčić, Mladen
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