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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| Main Authors: | , , , , |
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| Format: | Journal Contribution |
| Language: | English |
| Published: |
2018
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| Subjects: | |
| Online Access: | http://agris.upm.edu.my:8080/dspace/handle/0/14802 |
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