Chemical Composition and Functional Properties of Dietary Fibre Concentrates from Winemaking By-Products: Skins, Stems and Lees

The objective of this study was to evaluate, from a technological and nutritional point of view, the chemical composition and functional properties of the industrial winemaking by-products, namely skins, stems and lees. The chemical and physical characteristics, as well as the functional properties...

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Detalles Bibliográficos
Autores principales: Rivas, María Ángeles, Casquete, Rocío, Córdoba, María de Guía, Ruíz-Moyano, Santiago, Benito, María José, Pérez-Nevado, Francisco, Martín, Alberto
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2021
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8303576/
https://www.ncbi.nlm.nih.gov/pubmed/34209134
http://dx.doi.org/10.3390/foods10071510

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8303576/
https://www.ncbi.nlm.nih.gov/pubmed/34209134
http://dx.doi.org/10.3390/foods10071510

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