A Comparison of Green Extraction Techniques for the Recovery of Bioactive Compounds from Grapevine By-Products
Author:
Affiliation:
1. REQUIMTE/LAQV, Instituto Superior de Engenharia do Porto, Instituto Politécnico do Porto, Rua Dr. António Bernardino de Almeida, 431, 4249-015 Porto, Portugal
Publisher
MDPI
Link
https://www.mdpi.com/2673-9976/26/1/52/pdf
Reference10 articles.
1. Increasing the added value of vine-canes as a sustainable source of phenolic compounds: A review;Dorosh;Sci. Total Environ.,2022
2. Troilo, M., Difonzo, G., Paradiso, V., Summo, C., and Caponio, F. (2021). Bioactive Compounds from Vine Shoots, Grape Stalks, and Wine Lees: Their Potential Use in Agro-Food Chains. Foods, 10.
3. Potential of Portuguese vine shoot wastes as natural resources of bioactive compounds;Moreira;Sci. Total Environ.,2018
4. Kinetic models for conventional and ultrasound assistant extraction of polyphenols from defatted fresh and distilled grape marc and its main components skins and seeds;Natolino;Chem. Eng. Res. Des.,2020
5. Optimizing the extraction process of natural antioxidants from chardonnay grape marc using microwave-assisted extraction;Garrido;Waste Manag.,2019
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