White grape pomace (cv Fiano) as plant alternative ingredient in food industry: Stability of functional components of milled white pomace
The possibility of reusing white grape pomace as ingredient in food formulations requires investigation on the effect of storage time and temperature after milling to obtain flour.Stability of antioxidant activity, total phenol content and composition, fatty acid composition, and color of whole whit...
Gorde:
| Egile Nagusiak: | , , , |
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| Formatua: | Artigo |
| Hizkuntza: | Inglês |
| Argitaratua: |
Elsevier
2025-12-01
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| Saila: | Food Chemistry Advances |
| Gaiak: | |
| Sarrera elektronikoa: | http://www.sciencedirect.com/science/article/pii/S2772753X25002333 |
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