A new approach to the use of apple pomace in cider making for the recovery of phenolic compounds
Débora Gonçalves Bortolini, Laís Benvenutti, Ivo Mottin Demiate, Alessandro Nogueira, Aline Alberti, Acácio Antônio Ferreira Zielinski
Topics & Concepts
PomaceFood scienceChemistryFermentationAntioxidantOdorBiochemistryOrganic chemistryFermentation and Sensory AnalysisPhytochemicals and Antioxidant ActivitiesBiochemical and biochemical processes