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The combined effect of time and temperature during oven drying on red grape pomace polyphenols, pigments, and antioxidant properties

A. Alibade

A. Alibade

Department of Wine, Vine & Beverage Sciences, University of West AtticaAthens, Greece
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Alibade, A.
, 
S. I. Lalas

S. I. Lalas

Department of Wine, Vine & Beverage Sciences, University of West AtticaAthens, Greece
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Lalas, S. I.
, 
A. Lakka

A. Lakka

Department of Wine, Vine & Beverage Sciences, University of West AtticaAthens, Greece
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Lakka, A.
, 
A. Chatzilazarou

A. Chatzilazarou

Green Processes & Biorefinery Group, Department of Food Science & Nutrition, School of Agricultural Sciences, University of ThessalyGreece
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Chatzilazarou, A.
 and 
D. P. Makris

D. P. Makris

Department of Wine, Vine & Beverage Sciences, University of West AtticaAthens, Greece
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Makris, D. P.
  
Jan 05, 2023
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Published Online: Jan 05, 2023
Page range: 11 - 26
DOI: https://doi.org/10.2478/ausal-2022-0002
Keywords
© 2022 A. Alibade et al., published by Sciendo
This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License.
Language:
English
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1 times per year
Journal Subjects:
Business and Economics, Business Management, Industries, Agribusiness, Food Industry, Industrial Chemistry, Food Science and Technology
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