VALORIZATION OF RED GRAPE (VITIS VINIFERA CV. SANGIOVESE) POMACE AS FUNCTIONAL FOOD INGREDIENT
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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… read more here.
Keywords: red grape; food; pomace; functional food ... See more keywords