Published in
Elsevier, Food Chemistry, (337), p. 127723, 2021
DOI: 10.1016/j.foodchem.2020.127723
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Microwave hydrodiffusion and gravity as pretreatment for grape dehydration with simultaneous obtaining of high phenolic grape extract
Journal article published in 2020 by
Carla A. A. Farias 
,
Débora P. Moraes,
Micheli Lazzaretti,
Daniele F. Ferreira,
Giovani L. Zabot ,
Juliano S. Barin ,
Cristiano A. Ballus ,
Milene T. Barcia
,
Débora P. Moraes,
Micheli Lazzaretti,
Daniele F. Ferreira,
Giovani L. Zabot ,
Juliano S. Barin ,
Cristiano A. Ballus ,
Milene T. Barcia
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