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dc.contributor.authorFerrando, Montserrat
dc.contributor.authorRózek, Aleksandra
dc.contributor.authorAchaerandio Puente, María Isabel
dc.contributor.authorGüell, Carme
dc.contributor.otherUniversitat Politècnica de Catalunya. Departament d'Enginyeria Agroalimentària i Biotecnologia
dc.date.accessioned2013-04-23T11:31:51Z
dc.date.created2011
dc.date.issued2011
dc.identifier.citationFerrando, M. [et al.]. Grape phenolic infusion into solid foods:studies on mass transfer and antioxidant capacity. A: International Congress on Engineering and Food. "Procedia Food Science". Athens: Elsevier, 2011, p. 1494-1501.
dc.identifier.isbn2211-601X
dc.identifier.urihttp://hdl.handle.net/2117/18950
dc.format.extent8 p.
dc.language.isoeng
dc.publisherElsevier
dc.rightsAttribution-NonCommercial-NoDerivs 3.0 Spain
dc.rights.urihttp://creativecommons.org/licenses/by-nc-nd/3.0/es/
dc.subjectÀrees temàtiques de la UPC::Enginyeria agroalimentària::Indústries agroalimentàries::Alimentació i nutrició humana
dc.subject.lcshPhenols.
dc.titleGrape phenolic infusion into solid foods:studies on mass transfer and antioxidant capacity
dc.typeConference report
dc.subject.lemacIndústria agroalimentària--Investigació
dc.contributor.groupUniversitat Politècnica de Catalunya. ALIMen - Grup de recerca en Enginyeria i Producció Alimentària
dc.identifier.doi10.1016/j.profoo.2011.09.221
dc.relation.publisherversionhttp://www.sciencedirect.com/science/journal/2211601X/1
dc.rights.accessRestricted access - publisher's policy
drac.iddocument10737019
dc.description.versionPostprint (published version)
dc.date.lift10000-01-01
upcommons.citation.authorFerrando, M.; Rózek, A.; Achaerandio, I.; Güell, C.
upcommons.citation.contributorInternational Congress on Engineering and Food
upcommons.citation.pubplaceAthens
upcommons.citation.publishedtrue
upcommons.citation.publicationNameProcedia Food Science
upcommons.citation.startingPage1494
upcommons.citation.endingPage1501


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