Valorization of Grape Pomace as a Renewable Source of Techno-Functional and Antioxidant Pectins

The food industry’s increasing demand for new functional ingredients that meet both organoleptic and healthy requirements has driven the exploration of new sources of functional ingredients in agro-industrial by-products. The aim of this work was to valorize grape pomace (Vitis vinifera L. garnacha)...

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Detalles Bibliográficos
Autores principales: Megías-Pérez, Roberto, Ferreira-Lazarte, Alvaro, Villamiel, Mar
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2023
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10136187/
https://www.ncbi.nlm.nih.gov/pubmed/37107332
http://dx.doi.org/10.3390/antiox12040957

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10136187/
https://www.ncbi.nlm.nih.gov/pubmed/37107332
http://dx.doi.org/10.3390/antiox12040957

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