Preservation of white wine pomace by high hydrostatic pressure

The effect of different high hydrostatic pressure (HHP) treatments (400, 600 MPa for 1, 6 min) on white wine pomace was studied throughout storage conditions (270 days) at different temperature conditions (4° and 20 °C). The final use of this product would be as an ingredient for food products prese...

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Detalles Bibliográficos
Autores principales: Ramírez, Rosario, Delgado, Jonathan, Rocha-Pimienta, Javier, Valdés, M. Esperanza, Martín-Mateos, María Jesús, Ayuso-Yuste, M. Concepción
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Elsevier 2023
Materias:
Research Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10628665/
https://www.ncbi.nlm.nih.gov/pubmed/37942164
http://dx.doi.org/10.1016/j.heliyon.2023.e21199

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10628665/
https://www.ncbi.nlm.nih.gov/pubmed/37942164
http://dx.doi.org/10.1016/j.heliyon.2023.e21199

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