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Wiley, Journal of Food Biochemistry, 4(43), p. e12788, 2019

DOI: 10.1111/jfbc.12788

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Influence of pH and ionic strength on the color parameters and antioxidant properties of an ethanolic red grape marc extract

Journal article published in 2019 by Elena Cristea ORCID, Rodica Sturza ORCID, Paula Jauregi ORCID, Marius Niculaua ORCID, Aliona Ghendov‐Moșanu ORCID, Antoanela Patras ORCID
This paper is made freely available by the publisher.
This paper is made freely available by the publisher.

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