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....

Täydet tiedot

Bibliografiset tiedot

Päätekijät:	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
Aineistotyyppi:	Artigo
Kieli:	Inglês
Julkaistu:	MDPI AG 2022-01-01
Sarja:	Foods
Aiheet:	Peleg model biologically active compounds polyphenols tannins tartaric acid grape pomace
Linkit:	https://www.mdpi.com/2304-8158/11/1/112
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