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Please use this identifier to cite or link to this item: http://hdl.handle.net/2067/32638
DC FieldValueLanguage
dc.contributor.authorFrangipane, M. T.en
dc.contributor.authorTorresi, S.en
dc.contributor.authorDe Santis, Dianaen
dc.contributor.authorMassantini, Riccardoen
dc.contributor.authorFrangipane , M. T.en
dc.date.accessioned2020-10-20T22:49:34Z-
dc.date.available2020-10-20T22:49:34Z-
dc.date.issued2012en
dc.identifier.urihttp://hdl.handle.net/2067/32638-
dc.titleEffect of drying process in chamber at controlled temperature on the grape phenolic compoundsen
dc.typearticleen
dc.identifier.scopus2-s2-84862135442en
dc.relation.issn11201770en
dc.relation.journalITALIAN JOURNAL OF FOOD SCIENCEen
dc.relation.firstpage1en
dc.relation.lastpage7en
dc.relation.numberofpages7en
dc.relation.conferencenameITALIAN JOURNAL OF FOOD SCIENCEen
dc.relation.volume24en
dc.relation.issue24en
dc.type.miur262en
item.fulltextNo Fulltext-
item.openairetypearticle-
item.cerifentitytypePublications-
item.grantfulltextnone-
item.openairecristypehttp://purl.org/coar/resource_type/c_18cf-
crisitem.journal.journalissn1120-1770-
crisitem.journal.anceE087940-
Appears in Collections:A1. Articolo in rivista
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