Bioactive compounds recovered from apple pomace as ingredient in cider processing: monitoring of compounds during fermentation.
- DOI
- 10.1007/s13197-021-05318-8
- Published
- 2022 Sep
- Container
- Journal of food science and technology
- Publisher
- Not recorded
- Open access
- yes
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Cite this work
BibTeX
@article{allodium:10.1007/s13197-021-05318-8,
title = {Bioactive compounds recovered from apple pomace as ingredient in cider processing: monitoring of compounds during fermentation.},
author = {Benvenutti L and Bortolini DG and Fischer TE and Zardo DM and Nogueira A and Zielinski AAF and Alberti A},
year = {2022},
journal = {Journal of food science and technology},
doi = {10.1007/s13197-021-05318-8},
url = {https://doi.org/10.1007/s13197-021-05318-8}
}RIS
TY - JOUR TI - Bioactive compounds recovered from apple pomace as ingredient in cider processing: monitoring of compounds during fermentation. AU - Benvenutti L AU - Bortolini DG AU - Fischer TE AU - Zardo DM AU - Nogueira A AU - Zielinski AAF AU - Alberti A PY - 2022 JO - Journal of food science and technology DO - 10.1007/s13197-021-05318-8 UR - https://doi.org/10.1007/s13197-021-05318-8 ER -
APA
L, B., DG, B., TE, F., DM, Z., A, N., AAF, Z., & A, A. (2022). Bioactive compounds recovered from apple pomace as ingredient in cider processing: monitoring of compounds during fermentation.. Journal of food science and technology. https://doi.org/10.1007/s13197-021-05318-8
Source records
- pubmed · retrieved 2026-09-25T10:50:20.711Z