Effect of infrared drying on chemical and microbial properties of Cold‐Hardy grape pomace (Edelweiss and Marquette)
- DOI
- 10.1002/fsn3.3215
- Published
- 2023-01-06
- Container
- Food Science & Nutrition
- Publisher
- Wiley
- Open access
- unknown
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Cite this work
BibTeX
@article{allodium:10.1002/fsn3.3215,
title = {Effect of infrared drying on chemical and microbial properties of Cold‐Hardy grape pomace (Edelweiss and Marquette)},
author = {Zeinab Mohammadi Shad and Chandrasekar Venkitasamy and Emily Kuelbs and Lucas Buren and Aude A. Watrelot},
year = {2023},
journal = {Food Science \& Nutrition},
doi = {10.1002/fsn3.3215},
url = {https://doi.org/10.1002/fsn3.3215}
}RIS
TY - JOUR TI - Effect of infrared drying on chemical and microbial properties of Cold‐Hardy grape pomace (Edelweiss and Marquette) AU - Zeinab Mohammadi Shad AU - Chandrasekar Venkitasamy AU - Emily Kuelbs AU - Lucas Buren AU - Aude A. Watrelot PY - 2023 JO - Food Science & Nutrition DO - 10.1002/fsn3.3215 UR - https://doi.org/10.1002/fsn3.3215 ER -
APA
Shad, Z. M., Venkitasamy, C., Kuelbs, E., Buren, L., & Watrelot, A. A. (2023). Effect of infrared drying on chemical and microbial properties of Cold‐Hardy grape pomace (Edelweiss and Marquette). Food Science & Nutrition. https://doi.org/10.1002/fsn3.3215
Source records
- crossref · retrieved 2026-09-25T12:20:14.530Z