Anthocyanin Recovery from Grape by-Products by Combining Ohmic Heating with Food-Grade Solvents: Phenolic Composition, Antioxidant, and Antimicrobial Properties
Usually, wine-making by-products are discarded, presenting a significant environmental impact. However, they can be used as a source of bioactive compounds. Moreover, consumers’ increasing demand for naturally nutritious and healthy products requires new formulations and food product improvement, to...
Main Authors: | Marta Coelho, Sara Silva, Eduardo Costa, Ricardo N. Pereira, António Sebastião Rodrigues, José António Teixeira, Manuela Pintado |
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Format: | Article |
Language: | English |
Published: |
MDPI AG
2021-06-01
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Series: | Molecules |
Subjects: | |
Online Access: | https://www.mdpi.com/1420-3049/26/13/3838 |
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