Chemical composition, nutritional and in vitro functional properties of by-products from the Brazilian organic grape juice industry

Grape juice and wines (Vitis sp.)are the products that are most produced and consumed from different varieties of grapes. About 20% of pomace is generated from processing but there are very few products available with added grape pomace. Consequently, the aim of this study was to characterize flours...

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Bibliographic Details
Main Authors: Santos, J. S., Margraf, T., Granato, D., Karnopp, A. R., Maciel, L. G.
Format: Journal Contribution
Published: 2018
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