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Acid Hydrothermal Amendment of Grape Wine Pomace: Enhancement of Phenol and Carbohydrate Co-Solubilization

dc.contributor.authorSerrano Moral, Antonio 
dc.date.accessioned2023-07-26T08:01:00Z
dc.date.available2023-07-26T08:01:00Z
dc.date.issued2023-05-30
dc.identifier.citationSerrano, A.; Díaz-Navarrete, P.; Mora, R.; Ciudad, G.; Ortega, J.C.; Pinto-Ibieta, F. Acid Hydrothermal Amendment of Grape Wine Pomace: Enhancement of Phenol and Carbohydrate Co-Solubilization. Agronomy 2023, 13, 1501. [https://doi.org/10.3390/agronomy13061501]es_ES
dc.identifier.urihttps://hdl.handle.net/10481/84001
dc.description.sponsorshipFondecyt Postdoctorado, Agencia Nacional de Investigacion y Desarrollo de Chile, ANID 3210626es_ES
dc.language.isoenges_ES
dc.publisherMDPIes_ES
dc.rightsAtribución 4.0 Internacional*
dc.rights.urihttp://creativecommons.org/licenses/by/4.0/*
dc.subjectHydrothermal treatmentes_ES
dc.subjectGrape pomacees_ES
dc.subject3-hydroxytyrosoles_ES
dc.subjectCarbohydrateses_ES
dc.titleAcid Hydrothermal Amendment of Grape Wine Pomace: Enhancement of Phenol and Carbohydrate Co-Solubilizationes_ES
dc.typejournal articlees_ES
dc.rights.accessRightsopen accesses_ES
dc.identifier.doi10.3390/agronomy13061501
dc.type.hasVersionVoRes_ES


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