Biotechnological Strategies to Valorise Grape Pomace for Food Applications
In this work, a preliminary experimental plan was set up to investigate the effect of an enzymatic pre-treatment (ET) of grape skins (GS) on the release of total phenols and antioxidant compounds in a next step of aqueous ethanol extraction and on the content of total dietary fibre (TDF) and water r...
| Main Authors: | , , , |
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| Format: | Article |
| Language: | English |
| Published: |
AIDIC Servizi S.r.l.
2018-05-01
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| Series: | Chemical Engineering Transactions |
| Online Access: | https://www.cetjournal.it/index.php/cet/article/view/2604 |