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Published in 2020 at "Italian Journal of Food Science"
DOI: 10.14674/ijfs-1758
Abstract: The winemaking process generates large amounts of by-products that are still a potential source of bioactive compounds to be used as functional food ingredients. This study is aimed to develop a cow milk kefir fortified…
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Keywords:
red grape;
food;
pomace;
functional food ... See more keywords