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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...
Autores principales: | Ramírez, Rosario, Delgado, Jonathan, Rocha-Pimienta, Javier, Valdés, M. Esperanza, Martín-Mateos, María Jesús, Ayuso-Yuste, M. Concepción |
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Formato: | Online Artículo Texto |
Lenguaje: | English |
Publicado: |
Elsevier
2023
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Materias: | |
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 |
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