The combined effect of time and temperature during oven drying on red grape pomace polyphenols, pigments, and antioxidant properties
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05 gen 2023
INFORMAZIONI SU QUESTO ARTICOLO
Pubblicato online: 05 gen 2023
Pagine: 11 - 26
DOI: https://doi.org/10.2478/ausal-2022-0002
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© 2022 A. Alibade et al., published by Sciendo
This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License.
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