The impact of distillation process on the chemical composition and potential prebiotic activity of different oligosaccharidic fractions extracted from grape seeds
- DOI
- 10.1016/j.foodchem.2019.01.175
- Published
- 2019-07
- Container
- Food Chemistry
- Publisher
- Elsevier BV
- Open access
- unknown
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Cite this work
BibTeX
@article{allodium:10.1016/j.foodchem.2019.01.175,
title = {The impact of distillation process on the chemical composition and potential prebiotic activity of different oligosaccharidic fractions extracted from grape seeds},
author = {Matteo Bordiga and Emmanuelle Meudec and Pascale Williams and Rosa Montella and Fabiano Travaglia and Marco Arlorio and Jean Daniel Coïsson and Thierry Doco},
year = {2019},
journal = {Food Chemistry},
doi = {10.1016/j.foodchem.2019.01.175},
url = {https://doi.org/10.1016/j.foodchem.2019.01.175}
}RIS
TY - JOUR TI - The impact of distillation process on the chemical composition and potential prebiotic activity of different oligosaccharidic fractions extracted from grape seeds AU - Matteo Bordiga AU - Emmanuelle Meudec AU - Pascale Williams AU - Rosa Montella AU - Fabiano Travaglia AU - Marco Arlorio AU - Jean Daniel Coïsson AU - Thierry Doco PY - 2019 JO - Food Chemistry DO - 10.1016/j.foodchem.2019.01.175 UR - https://doi.org/10.1016/j.foodchem.2019.01.175 ER -
APA
Bordiga, M., Meudec, E., Williams, P., Montella, R., Travaglia, F., Arlorio, M., Coïsson, J. D., & Doco, T. (2019). The impact of distillation process on the chemical composition and potential prebiotic activity of different oligosaccharidic fractions extracted from grape seeds. Food Chemistry. https://doi.org/10.1016/j.foodchem.2019.01.175
Source records
- crossref · retrieved 2026-09-26T17:19:19.605Z