State of the Art in Grape Processing By-Products-Reference-Cited by-同舟云学术

State of the Art in Grape Processing By-Products

Published:2017 Issue: Volume: Page:1-27
ISSN:
Container-title:Handbook of Grape Processing By-Products
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Author:

Spigno Giorgia,Marinoni Laura,Garrido Guillermo D.

Publisher

Elsevier

Reference83 articles.

1. Assessment of tomato and wine processing solid wastes as soil amendments for biosolarization;Achmon;Waste Manag.,2016

2. Effects of grape seed powder as a functional ingredient on flour physicochemical characteristics and dough rheological properties;Aghamirzaei;J. Agric. Sci. Technol.,2015

3. Grape marc phenolics: extraction kinetics, quality and stability of extracts;Amendola;J. Food Eng.,2010

4. Cell wall compounds of red grapes skins and their grape marcs from three different winemaking techniques;Apolinar-Valiente;Food Chem.,2015

5. Delignification of vineyard pruning residues by alkaline peroxide treatment;Argun;Ind. Crops Prod.,2015

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