Enzymatic protein hydrolysates of a residue from grape by-products industry for winemaking application: influence of the starting material and hydrolysis time
Author:
Affiliation:
1. Food Color and Quality Laboratory, Facultad de Farmacia, Universidad de Sevilla, Sevilla, Spain
Funder
“ERDF A way of making Europe"
Publisher
Informa UK Limited
Link
https://www.tandfonline.com/doi/pdf/10.1080/23311932.2024.2314231
Reference56 articles.
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2. Composition and Techno-functional Properties of Grape Seed Flour Protein Extracts
3. AOAC. (1995). Official methods of analysis (16th ed.). Association of Official Analytical Chemists.
4. Low Molecular Weight Sunflower Protein Hydrolysate with Low Concentration in Aromatic Amino Acids
5. Bordiga, M. (2018). Post-fermentation and distillation technology: Stabilization, aging, and spoilage. CRC Press.
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1. Effect of the addition of protein hydrolysates from grape seed meal residue to red wines in warm regions in the stabilization stage;LWT;2024-08
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