Funder
Università degli Studi di Padova
Università degli Studi di Verona
Publisher
Springer Science and Business Media LLC
Subject
Industrial and Manufacturing Engineering,Biochemistry,General Chemistry,Food Science,Biotechnology
Reference41 articles.
1. Wine IO of V and (2019) OIV—International Organisation of vine and wine. http://www.oiv.int/en/. Accessed 15 Apr 2020
2. Bordiga M, Meudec E, Williams P et al (2019) The impact of distillation process on the chemical composition and potential prebiotic activity of different oligosaccharidic fractions extracted from grape seeds. Food Chem 285:423–430. https://doi.org/10.1016/j.foodchem.2019.01.175
3. Tolve R, Pasini G, Vignale F et al (2020) Effect of grape pomace addition on the technological, sensory, and nutritional properties of durum wheat pasta. Foods 9:1–11
4. Maragkoudakis PA, Nardi T, Bovo B et al (2013) Biodiversity, dynamics and ecology of bacterial community during grape marc storage for the production of grappa. Int J Food Microbiol 162:143–151. https://doi.org/10.1016/j.ijfoodmicro.2013.01.005
5. Antonić B, Jančíková S, Dordević D, Tremlová B (2020) Grape pomace valorization: a systematic review and meta-analysis. Foods 9:1627. https://doi.org/10.3390/foods9111627
Cited by
12 articles.
订阅此论文施引文献
订阅此论文施引文献,注册后可以免费订阅5篇论文的施引文献,订阅后可以查看论文全部施引文献