Antioxidant and Antimicrobial Properties of Wine Byproducts and Their Potential Uses in the Food Industry
Author:
Affiliation:
1. Department of Biotechnology and Food Science, Faculty of Science, University of Burgos, Plaza Misael Bañuelos, 09001 Burgos, Spain
Funder
Ministerio de Educación, Cultura y Deporte
Gobierno Autónomo de Castilla y León
Publisher
American Chemical Society (ACS)
Subject
General Agricultural and Biological Sciences,General Chemistry
Link
https://pubs.acs.org/doi/pdf/10.1021/jf5042678
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2. You eat what you are: Modern health worries and the acceptance of natural and synthetic additives in functional foods
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5. Valorization of winery waste vs. the costs of not recycling
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