Effect of drying methods on nutritional constitutes of fermented grape residue
Juliana Angelo Pires, Winston Pinheiro Claro Gomes, Natalia N. Teixeira, Wanessa R. Melchert
Topics & Concepts
PomaceFood scienceResidue (chemistry)TanninChemistryGrape wineFermentationPulp and paper industryWineOrganic chemistryEngineeringPhytochemicals and Antioxidant ActivitiesFermentation and Sensory AnalysisHorticultural and Viticultural Research