Please use this identifier to cite or link to this item: http://cris.utm.md/handle/5014/1066
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dc.contributor.authorGHENDOV-MOŞANU, Alionaen_US
dc.contributor.authorLUNG, Ildikoen_US
dc.contributor.authorSORAN, Maria-Loredanaen_US
dc.contributor.authorOPRIȘ, Ocsana-Ileanaen_US
dc.contributor.authorSTURZA, Rodicaen_US
dc.date.accessioned2021-12-21T13:23:00Z-
dc.date.available2021-12-21T13:23:00Z-
dc.date.issued2021-
dc.identifier.citationSTURZA, R., GUREV, A., CEȘCO T., PATRAȘ, A., GHENDOV-MOŞANU, A. Optimizing the extraction of pectin from apple pomace. 13th International Conference Processes in Isotopes and Molecules, 22-24 September 2021, Cluj-Napoca, Romania, 45.en_US
dc.identifier.urihttp://cris.utm.md/handle/5014/1066-
dc.description.abstractThe influence of the ultrasound-assisted extraction (UAE) parameters (time of IO and 60 min and temperature of 30 and 65 °C) on the total polyphenol content (TPC) and total anthocyanin content (TAC) in the hydroethanolic extracts of grape mare were investigated.en_US
dc.language.isoenen_US
dc.relation2soft/1.2/83. INTELLIGENT VALORISATION OF AGRO-FOOD INDUSTRIAL WASTESen_US
dc.titleEffect of ultrasound-assisted extraction parameters on bioactive compounds from grape marcen_US
dc.typeArticleen_US
dc.relation.conference13th International Сопfеrепсе PROCESSES IN ISOTOPES AND MOLECULES, 22-24 September 2021en_US
item.grantfulltextopen-
item.languageiso639-1other-
item.fulltextWith Fulltext-
crisitem.author.deptDepartment of Food Technology-
crisitem.author.deptDepartment of Oenology and Chemistry-
crisitem.author.orcid0000-0001-5214-3562-
crisitem.author.orcid0000-0002-9552-1671-
crisitem.author.parentorgFaculty of Food Technology-
crisitem.author.parentorgFaculty of Food Technology-
crisitem.project.grantno2soft/1.2/83-
crisitem.project.projectURLhttps://intelwastes.utm.md/-
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