Study of the Grape Cryo-Maceration Process at Different Temperatures.

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第一作者： Daniele,Naviglio

第一单位： Department of Chemical Sciences, University of Naples Federico II, via Cinthia; Monte S. Angelo Complex, 80126 Naples, Italy. naviglio@unina.it.

作者： Daniele,Naviglio ^[1] ; Andrea,Formato ^[2] ; Giampiero,Scaglione ^[3] ; Domenico,Montesano ^[4] ; Arcangelo,Pellegrino ^[5] ; Francesco,Villecco ^[6] ; Monica,Gallo ^[7]

作者单位： Department of Chemical Sciences, University of Naples Federico II, via Cinthia; Monte S. Angelo Complex, 80126 Naples, Italy. naviglio@unina.it. ^[1] Department of Agricultural Science, University of Naples Federico II, Via Università 100, Portici, 80045 Naples, Italy. andrea.formato@unina.it. ^[2] Department of Agricultural Science, University of Naples Federico II, Via Università 100, Portici, 80045 Naples, Italy. giampiero.scaglione@unina.it. ^[3] Department of Pharmaceutical Sciences, Food Science and Nutrition Section, University of Perugia, via S. Costanzo 1, 06126 Perugia, Italy. domenico.montesano@unipg.it. ^[4] Department of Industrial Engineering, University of Salerno, Via Giovanni Paolo II 132, 84084 Fisciano, Italy. apellegrino@unisa.it. ^[5] Department of Industrial Engineering, University of Salerno, Via Giovanni Paolo II 132, 84084 Fisciano, Italy. fvillecco@unisa.it. ^[6] Department of Molecular Medicine and Medical Biotechnology, University of Naples Federico II, via Pansini 5, 80131 Naples, Italy. mongallo@unina.it. ^[7]

关键词 Chardonnay grapes cryo-maceration liquid carbon dioxide numerical simulation polyphenols

DOI 10.3390/foods7070107

PMID 29986416

发布时间 2020-10-01

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Foods (Basel, Switzerland)

2018年7卷7期

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Study of the Grape Cryo-Maceration Process at Different Temperatures.

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Study of the Grape Cryo-Maceration Process at Different Temperatures.

Foods (Basel, Switzerland)

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Foods (Basel, Switzerland)

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