The combined effect of time and temperature during oven drying on red grape pomace polyphenols, pigments, and antioxidant properties
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05. Jan. 2023
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Online veröffentlicht: 05. Jan. 2023
Seitenbereich: 11 - 26
DOI: https://doi.org/10.2478/ausal-2022-0002
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© 2022 A. Alibade et al., published by Sciendo
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Alibade, A.
Department of Wine, Vine & Beverage Sciences, University of West AtticaAthens, Greece
Lalas, S. I.
Department of Wine, Vine & Beverage Sciences, University of West AtticaAthens, Greece
Lakka, A.
Department of Wine, Vine & Beverage Sciences, University of West AtticaAthens, Greece
Chatzilazarou, A.
Green Processes & Biorefinery Group, Department of Food Science & Nutrition, School of Agricultural Sciences, University of ThessalyGreece
Makris, D. P.
Department of Wine, Vine & Beverage Sciences, University of West AtticaAthens, Greece