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Extraction of phenolic compounds from grape pomace using ohmic heating: Chemical composition, bioactivity and

P Ferreira-Santos1, C Nobre2, R M Rodrigues2

  • 1Department of Chemical Engineering, Faculty of Science, University of Vigo, As Lagoas, 32004 Ourense, Spain; CEB - Centre of Biological Engineering, University of Minho, Campus de Gualtar, 4710-057 Braga, Portugal.

Food Chemistry
|October 25, 2023
PubMed
Abstract

Keywords:
BioactivityGastrointestinal digestionGreen approachModerate electric fieldsPhenolic compoundsWinery wastes

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