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...
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| Główni autorzy: | , , , , |
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| Format: | Artigo |
| Język: | Inglês |
| Wydane: |
MDPI AG
2022-04-01
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| Seria: | Applied Sciences |
| Hasła przedmiotowe: | |
| Dostęp online: | https://www.mdpi.com/2076-3417/12/8/3956 |
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