Extraction of anthocyanins from grape pomace generated during the production of white wine.

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dc.contributorANA PAULA GIL CRUZ, UFRJ; WILLIAM FERREIRA LEAL JUNIOR, CTAA; RENATA VALERIANO TONON, CTAA; ALEXANDRE GUEDES TORRES, UFRJ; SUELY PEREIRA FREITAS, UFRJ; LOURDES MARIA CORREA CABRAL, CTAA.
dc.creatorCRUZ, A. P. G.
dc.creatorLEAL JUNIOR, W.
dc.creatorTONON, R. V.
dc.creatorTORRES, A. G.
dc.creatorFREITAS, S. P.
dc.creatorCABRAL, L. M. C.
dc.date2013-07-15T11:11:11Z
dc.date2013-07-15T11:11:11Z
dc.date2013-07-15
dc.date2013
dc.date2016-02-22T11:11:11Z
dc.date.accessioned2026-06-30T23:08:31Z
dc.identifierIn: EUROFOODCHEM, 17., 2013, Istanbul. Book of abstracts. Ankara: Hacettepe University, 2013. p. 400.
dc.identifierhttp://www.alice.cnptia.embrapa.br/alice/handle/doc/962072
dc.identifier.urihttp://hdl.handle.net/123456789/374974
dc.languageeng
dc.rightsopenAccess
dc.subjectRecuperação de resíduos
dc.subjectCompostos bioativos
dc.subjectBagaço de uva
dc.titleExtraction of anthocyanins from grape pomace generated during the production of white wine.
dc.typeResumo em anais e proceedings

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Embrapa Agroindústria de Alimentos (CTAA)