Effects of high-temperature drying on the polyphenolic composition of skins and seeds from red grape pomace
Massimo Guaita, Loretta Panero, Silvia Motta, Biagio Mangione, Antonella Bosso
Topics & Concepts
PomacePolyphenolFood scienceComposition (language)ChemistryWinePulp and paper industryHorticultureBiologyAntioxidantOrganic chemistryPhilosophyLinguisticsEngineeringPhytochemicals and Antioxidant ActivitiesEssential Oils and Antimicrobial ActivityFermentation and Sensory Analysis