Recovery of phenolic compounds from grape pomace (Vitis vinifera L.) by microwave hydrodiffusion and gravity
Karine Inês Bolson Moro, Ana Betine Beutinger Bender, Daniele de Freitas Ferreira, Caroline Sefrin Speroni, Juliano Smanioto Barin, Leila Picolli da Silva, Neidi Garcia Penna
Topics & Concepts
PomaceWinemakingChemistryAntioxidantExtraction (chemistry)Vitis viniferaChromatographyPhenolsHigh-performance liquid chromatographyFood scienceHydroxybenzoic acidPhenolic acidOrganic chemistryWineBotanyBiologyPhytochemicals and Antioxidant ActivitiesFermentation and Sensory AnalysisBee Products Chemical Analysis