Non-Thermal Ultrasonic Extraction of Polyphenolic Compounds from Red Wine Lees

This study presents the results of conventional aqueous (CE) and non-conventional ultrasound-assisted (UAE) extractions of polyphenolic compounds from lees extracts of red wine varieties (Merlot and Vranac). The effect of ultrasound extraction time (t, s), and amplitude (A,%) from a 400 W ultrasound...

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Detalles Bibliográficos
Autores principales: Dujmić, Filip, Kovačević Ganić, Karin, Ćurić, Duska, Karlović, Sven, Bosiljkov, Tomislav, Ježek, Damir, Vidrih, Rajko, Hribar, Janez, Zlatić, Emil, Prusina, Tihomir, Khubber, Sucheta, Barba, Francisco J., Brnčić, Mladen
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2020
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7230992/
https://www.ncbi.nlm.nih.gov/pubmed/32283874
http://dx.doi.org/10.3390/foods9040472

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7230992/
https://www.ncbi.nlm.nih.gov/pubmed/32283874
http://dx.doi.org/10.3390/foods9040472

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