Côd QR

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....

Disgrifiad llawn

Wedi'i Gadw mewn:
Prif Awduron: Tea Sokač, Veronika Gunjević, Anita Pušek, Ana Jurinjak Tušek, Filip Dujmić, Mladen Brnčić, Karin Kovačević Ganić, Tamara Jakovljević, Darko Uher, Grozdana Mitrić, Ivana Radojčić Redovniković
Fformat: Artigo
Iaith:Inglês
Cyhoeddwyd: MDPI AG 2022-01-01
Cyfres:Foods
Pynciau:
Peleg model
biologically active compounds
polyphenols
tannins
tartaric acid
grape pomace
Mynediad Ar-lein:https://www.mdpi.com/2304-8158/11/1/112
Tagiau: Ychwanegu Tag
Dim Tagiau, Byddwch y cyntaf i dagio'r cofnod hwn!

Eitemau Tebyg