Application of Vacuum and Convective Drying Processes for the Valorization of Pisco Grape Pomace to Enhance the Retention of its Bioactive Compounds
Jacqueline Poblete, Issis Quispe‐Fuentes, Mario Aranda, Antonio Vega‐Gálvez
Topics & Concepts
PomaceChemistryPolyphenolFood scienceGallic acidChromatographyAntioxidantOrganic chemistryPhytochemicals and Antioxidant ActivitiesTea Polyphenols and EffectsFermentation and Sensory Analysis