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  5. Effect of drying process in chamber at controlled temperature on the grape phenolic compounds

Effect of drying process in chamber at controlled temperature on the grape phenolic compounds

Author(s)
Frangipane, M. T.
Torresi, S.
De Santis, Diana  
Massantini, Riccardo  
Frangipane , M. T.
Date Issued
2012
Type
article
Volume
24
Issue
24
Start Page
1
End Page
7
ISSN
11201770
Journal
ITALIAN JOURNAL OF FOOD SCIENCE  
Handle
http://hdl.handle.net/2067/32638
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ITALIAN JOURNAL OF FOOD SCIENCE

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