Cargando…
Polyphenolic Characterization of Grape Skins and Seeds of Four Italian Red Cultivars at Harvest and after Fermentative Maceration
Agro-industry byproducts can still contain large amounts of phenolic compounds, and one of the richest sources are grape skins and seeds as grape pomace, both fermented (red winemaking) and unfermented (white winemaking). The residual polyphenolic content depends on various factors such as grape var...
| Autores principales: | , |
|---|---|
| Formato: | Online Artículo Texto |
| Lenguaje: | English |
| Publicado: |
MDPI
2019
|
| Materias: | |
| Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6770923/ https://www.ncbi.nlm.nih.gov/pubmed/31500205 http://dx.doi.org/10.3390/foods8090395 |