A green and cost-effective approach for the efficient conversion of grape byproducts into innovative delivery systems tailored to ensure intestinal protection and gut microbiota fortification
Matteo Perra, María Letizia Manca, Carlo Ignazio Giovanni Tuberoso, Carla Caddeo, Francesca Marongiu, José‐Esteban Peris, Germano Orrù, Antonella Ibba, Xavier Fernàndez‐Busquets, Sami Fattouch, Gianluigi Bacchetta, Maria Manconi
Topics & Concepts
Food scienceChemistryPomaceVesiclePolyphenolWineWinemakingNutraceuticalGenerally recognized as safeProbioticBiotechnologyBiochemistryBacteriaAntioxidantBiologyMembraneGeneticsProteins in Food SystemsMicroencapsulation and Drying ProcessesProbiotics and Fermented Foods