The impact of distillation process on the chemical composition and potential prebiotic activity of different oligosaccharidic fractions extracted from grape seeds.
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DOI: 10.1016/j.foodchem.2019.01.175
Abstract: The study was designed to evaluate how the distillation process is able to affect the composition and bioactivity of oligosaccharides contained in the grape seeds. Different oligosaccharidic fractions have been extracted both before and after… read more here.
Keywords: prebiotic activity; oligosaccharidic fractions; grape; distillation process ... See more keywords