Modification on the polyphenols and dietary fiber content of grape pomace by instant controlled pressure drop
Yuridia Martínez‐Meza, Jara Pérez‐Jiménez, Nuria Elizabeth Rocha‐Guzmán, Mario E. Rodríguez‐García, Maritza Alonzo‐Macías, Rosalía Reynoso‐Camacho
Topics & Concepts
PomacePolyphenolChemistryProanthocyanidinFood scienceAntioxidantDrop (telecommunication)FiberOrganic chemistryComputer scienceTelecommunicationsPhytochemicals and Antioxidant ActivitiesFermentation and Sensory AnalysisTea Polyphenols and Effects