Impact of high hydrostatic pressure on the phenolic profile and bioactivities of red grape pomace (cv. Tempranillo)
Fuente:
Food Chemistry
Publication date: 15 June 2026Source: Food Chemistry, Volume 514Author(s): M. D'Arrigo, M. Esperanza Valdés, J. Rocha-Pimienta, J. Delgado-Adámez, M. Garrido, J. Espino, M. Jesús Martín-Mateos, M. Rosario Ramírez-Bernabé