TY  - GEN 
AU  - Romero Díez, Rut
AU  - Rodríguez Rojo, Soraya
AU  - Matias, Ana A.
AU  - Cocero Alonso, María José
PY  - 2017
UR  - http://uvadoc.uva.es/handle/10324/31455
AB  - Wine lees are water-waste residues generated during maceration and fermentation steps of the vinification process and they constitute a source of high value compounds, such as polyphenols, mainly anthocyanins (AC). The exploitation of these dregs...
LA  - eng
TI  - Valorization of wine lees residues into valuable products via Supercritical Water Hydrolysis.
ER  -