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      <dc:title>Acid Hydrothermal Amendment of Grape Wine Pomace: Enhancement of Phenol and Carbohydrate Co-Solubilization</dc:title>
      <dc:creator>Serrano Moral, Antonio</dc:creator>
      <dc:subject>Hydrothermal treatment</dc:subject>
      <dc:subject>Grape pomace</dc:subject>
      <dc:subject>3-hydroxytyrosol</dc:subject>
      <dc:subject>Carbohydrates</dc:subject>
      <dc:date>2023-07-26T08:01:00Z</dc:date>
      <dc:date>2023-07-26T08:01:00Z</dc:date>
      <dc:date>2023-05-30</dc:date>
      <dc:type>journal article</dc:type>
      <dc:identifier>Serrano, 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]</dc:identifier>
      <dc:identifier>https://hdl.handle.net/10481/84001</dc:identifier>
      <dc:identifier>10.3390/agronomy13061501</dc:identifier>
      <dc:language>eng</dc:language>
      <dc:rights>http://creativecommons.org/licenses/by/4.0/</dc:rights>
      <dc:rights>open access</dc:rights>
      <dc:rights>Atribución 4.0 Internacional</dc:rights>
      <dc:publisher>MDPI</dc:publisher>
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