00863nam a2200241 a 450000100080000000500110000800800410001902400340006010000200009424500950011426002040020965000120041365000100042565300190043565300150045465300320046970000260050170000170052770000170054470000170056170000220057870000210060020007622020-10-14       2014    bl uuuu     u00u1 u    #d7 a10.4172/2157-7110.s1.0062DOI1 aTELES, A. S. C.  aEffect of convective drying on the bioactive compounds content of pinot noir grape pomace.  aIn: OMICS GROUP CONFERENCE, 187; INTERNATIONAL CONFERENCE AND EXHIBITION ON FOOD PROCESSING &TECHNOLOGY, 3. Proceedings... Las Vegas. Journal of food processing and Techology, v. 5, n. 5, 2014.c2014  aSecagem  aVinho  aBagaço de uva  aPinot noir  aTeor de compostos bioativos1 aHIDALGO CHAVEZ, D. W.1 aTONON, R. V.1 aGOMES, F. S.1 aNOGUEIRA, R.1 aCORNEJO, F. E. P.1 aCABRAL, L. M. C.