00725naa a2200229 a 450000100080000000500110000800800410001902200140006010000200007424501330009426000090022765000190023665300250025565300200028065300260030065300230032670000220034970000210037170000210039270000170041377300650043020830882018-04-19       2018    bl uuuu     u00u1 u    #d  a1981-67231 aTELES, A. S. C.  aEffect of temperature on the degradation of bioactive compounds of Pinot Noir grape pomace during drying.h[electronic resource]  c2018  awater activity  aAntioxidant capacity  aDrying kinetics  aMathematical modeling  aPolyphenol oxidase1 aCHÁVEZ, D. W. H.1 aGOMES, F. dos S.1 aCABRAL, L. M. C.1 aTONON, R. V.  tBrazilian Journal of Food Technologygv. 21, e2017059, 2018.