Applications of Wine Pomace in the Food Industry: Approaches and Functions-Reference-Cited by-同舟云学术

Applications of Wine Pomace in the Food Industry: Approaches and Functions

Published:2016-10-25 Issue:1 Volume:16 Page:3-22
ISSN:1541-4337
Container-title:Comprehensive Reviews in Food Science and Food Safety
language:en
Short-container-title:COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY

Author:

García-Lomillo Javier¹,González-SanJosé María Luisa¹

Affiliation:

1. Dept. of Biotechnology and Food Science, Faculty of Science; Univ. of Burgos; Plaza Misael Bañuelos 09001 Burgos Spain

Funder

Autonomous Government of Castilla y León

Ministerio de Educación, Cultura y Deporte

Publisher

Wiley

Subject

Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/1541-4337.12238/fullpdf

Reference320 articles.

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

4. Fruit-based natural antioxidants in meat and meat products: a review;Ahmad;Crit Rev Food Sci Nutr,2015

5. Antioxidant properties of natural plant extracts containing polyphenolic compounds in cooked ground beef;Ahn;J Food Sci,2002

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