Up-Cycling Grape Pomace through Sourdough Fermentation: Characterization of Phenolic Compounds, Antioxidant Activity, and Anti-Inflammatory Potential

Despite its appealing composition, because it is rich in fibers and polyphenols, grape pomace, the major by-product of the wine industry, is still discarded or used for feed. This study aimed at exploiting grape pomace functional potential through fermentation with lactic acid bacteria (LAB). A syst...

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Detalles Bibliográficos
Autores principales: Torreggiani, Andrea, Demarinis, Chiara, Pinto, Daniela, Papale, Angela, Difonzo, Graziana, Caponio, Francesco, Pontonio, Erica, Verni, Michela, Rizzello, Carlo Giuseppe
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2023
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10451973/
https://www.ncbi.nlm.nih.gov/pubmed/37627516
http://dx.doi.org/10.3390/antiox12081521

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10451973/
https://www.ncbi.nlm.nih.gov/pubmed/37627516
http://dx.doi.org/10.3390/antiox12081521

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