The combined effect of time and temperature during oven drying on red grape pomace polyphenols, pigments, and antioxidant properties
This study had as a goal to carry out the drying of red grape pomace (RGP) using a 2 × 3 factorial design. The design of the experiment included combinations of time and temperature in order to achieve the lowest possible moisture levels and examine losses in precious polyphenols, but also the effec...
Αποθηκεύτηκε σε:
| Κύριοι συγγραφείς: | , , , , |
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| Μορφή: | Artigo |
| Γλώσσα: | Inglês |
| Έκδοση: |
Scientia Publishing House
2022-12-01
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| Σειρά: | Acta Universitatis Sapientiae: Alimentaria |
| Θέματα: | |
| Διαθέσιμο Online: | https://doi.org/10.2478/ausal-2022-0002 |
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