New trends in the use of enzymes for the recovery of polyphenols in grape byproducts.
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DOI: 10.1111/jfbc.13712
Abstract: Residues from wine and juice processing still contain about 70% of the phenolic compounds in grapes. These compounds are valued for having several bioactive properties that are explored in the pharmaceutical and food sectors. This… read more here.
Keywords: recovery; grape; recovery bioactive; enzymes recovery ... See more keywords