Impact of high hydrostatic pressure on the phenolic profile and bioactivities of red grape pomace (cv. Tempranillo)
- DOI
- 10.1016/j.foodchem.2026.149115
- Published
- 2026-06
- Container
- Food Chemistry
- Publisher
- Elsevier BV
- Open access
- unknown
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Cite this work
BibTeX
@article{allodium:10.1016/j.foodchem.2026.149115,
title = {Impact of high hydrostatic pressure on the phenolic profile and bioactivities of red grape pomace (cv. Tempranillo)},
author = {M. D'Arrigo and M. Esperanza Valdés and J. Rocha-Pimienta and J. Delgado-Adámez and M. Garrido and J. Espino and M. Jesús Martín-Mateos and M. Rosario Ramírez-Bernabé},
year = {2026},
journal = {Food Chemistry},
doi = {10.1016/j.foodchem.2026.149115},
url = {https://doi.org/10.1016/j.foodchem.2026.149115}
}RIS
TY - JOUR TI - Impact of high hydrostatic pressure on the phenolic profile and bioactivities of red grape pomace (cv. Tempranillo) AU - M. D'Arrigo AU - M. Esperanza Valdés AU - J. Rocha-Pimienta AU - J. Delgado-Adámez AU - M. Garrido AU - J. Espino AU - M. Jesús Martín-Mateos AU - M. Rosario Ramírez-Bernabé PY - 2026 JO - Food Chemistry DO - 10.1016/j.foodchem.2026.149115 UR - https://doi.org/10.1016/j.foodchem.2026.149115 ER -
APA
D'Arrigo, M., Valdés, M. E., Rocha-Pimienta, J., Delgado-Adámez, J., Garrido, M., Espino, J., Martín-Mateos, M. J., & Ramírez-Bernabé, M. R. (2026). Impact of high hydrostatic pressure on the phenolic profile and bioactivities of red grape pomace (cv. Tempranillo). Food Chemistry. https://doi.org/10.1016/j.foodchem.2026.149115
Source records
- crossref · retrieved 2026-09-26T22:15:57.640Z