Comparison of Drying Methods and Their Effect on the Stability of Graševina Grape Pomace Biologically Active Compounds

Valorisation of grape pomace, a by-product of the winery industry, has been pushed into the spotlight in recent years since it can enable lower environmental impact, but it can also bring an added value to the wine production process by recovering several grape pomace biologically active compounds....

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Detalles Bibliográficos
Autores principales: Sokač, Tea, Gunjević, Veronika, Pušek, Anita, Tušek, Ana Jurinjak, Dujmić, Filip, Brnčić, Mladen, Ganić, Karin Kovačević, Jakovljević, Tamara, Uher, Darko, Mitrić, Grozdana, Redovniković, Ivana Radojčić
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2022
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8750427/
https://www.ncbi.nlm.nih.gov/pubmed/35010238
http://dx.doi.org/10.3390/foods11010112

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8750427/
https://www.ncbi.nlm.nih.gov/pubmed/35010238
http://dx.doi.org/10.3390/foods11010112

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