Application of white grape pomace in the brewing technology and its impact on the concentration of esters and alcohols, physicochemical parameteres and antioxidative properties of the beer-Reference-Cited by-同舟云学术

Application of white grape pomace in the brewing technology and its impact on the concentration of esters and alcohols, physicochemical parameteres and antioxidative properties of the beer

Published:2022-01 Issue: Volume:367 Page:130646
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Gasiński Alan,Kawa-Rygielska Joanna,Mikulski Dawid,Kłosowski Grzegorz,Głowacki Adam

Funder

Wroclaw University of Environmental and Life Sciences

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference37 articles.

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4. Varietal differences in nutrient, amino acid and mineral composition and in vitro rumen digestibility of grape (Vitis vinifera) pomace from the Cape Winelands vineyards in South Africa and impact of preservation techniques;Chikwanha;Industrial Crops and Products,2018

5. Effects of mead wort heat treatment on the mead fermentation process and antioxidant activity;Czabaj;Molecules,2017

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