Cite
HARVARD Citation
Wu, Z. et al. (2019). Effective recovery of trans-resveratrol from the leaching solution of muscat grape pomace by developing a novel technology of foam fractionation. Journal of food engineering. pp. 41-50. [Online].
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Wu, Z. et al. (2019). Effective recovery of trans-resveratrol from the leaching solution of muscat grape pomace by developing a novel technology of foam fractionation. Journal of food engineering. pp. 41-50. [Online].