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Food by-products valorisation: Grape pomace and olive pomace (pâté) as sources of phenolic compounds and fiber for enrichment of tagliatelle pasta

Diletta Balli, Lorenzo Cecchi, Marzia Innocenti, Maria Bellumori, Nádia Mulinacci

2021Food Chemistry92 citationsDOIOpen Access PDF

Topics & Concepts

PomaceFood scienceChemistryValorisationHydroxytyrosolWinePhenolsOlive oilPolyphenolOrganic chemistryAntioxidantEconomicsMarket economyPhytochemicals and Antioxidant ActivitiesBotanical Research and ApplicationsFermentation and Sensory Analysis
Food by-products valorisation: Grape pomace and olive pomace (pâté) as sources of phenolic compounds and fiber for enrichment of tagliatelle pasta | Litcius