Effects of Time and Temperature on Stability of Bioactive Molecules, Color and Volatile Compounds during Storage of Grape Pomace Flour
Background: Grape pomace is highly attractive for the food industry as it contains numerous bioactive molecules relevant for human health. However, in order to exploit pomace flour as a functional food ingredient for food industry, it is important understand how long-term storage affects the stabili...
Spremljeno u:
| Glavni autori: | , , , , |
|---|---|
| Format: | Artigo |
| Jezik: | Inglês |
| Izdano: |
MDPI AG
2022-04-01
|
| Serija: | Applied Sciences |
| Teme: | |
| Online pristup: | https://www.mdpi.com/2076-3417/12/8/3956 |
| Oznake: |
Bez oznaka, Budi prvi tko označuje ovaj zapis!
|