Effect of the distillation process on polyphenols content of grape pomace
Miluska Cisneros‐Yupanqui, Corrado Rizzi, Dasha Mihaylova, Anna Lante
Topics & Concepts
PomaceFood sciencePolyphenolChemistryDistillationBy-productWineryFood industryPulp and paper industryChromatographyAntioxidantWineOrganic chemistryEngineeringPhytochemicals and Antioxidant ActivitiesTea Polyphenols and EffectsDye analysis and toxicity