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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....

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Principais autores: 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
Format: Artigo
Sprog:Inglês
Udgivet: MDPI AG 2022-01-01
Serier:Foods
Fag:
Peleg model
biologically active compounds
polyphenols
tannins
tartaric acid
grape pomace
Online adgang:https://www.mdpi.com/2304-8158/11/1/112
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