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Vinification By-products and Their Phenolic Compounds

by Milene Teixeira Barcia, Paula Becker Pertuzatti, Vivian Caetano Bochi, Isidro Hermosín-Gutiérrez and Helena Teixeira Godoy

American Journal of Food Science and Technology. 2015, 3(4A), 18-23. DOI: 10.12691/ajfst-3-4A-4
Pub. Date: September 17, 2015Views: 19776 Downloads: 17659Like: 3Citations: 1

by-products grape marc lees phenolic compounds grape winemaking

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This article belongs to the Special Issue Challenge and Trends in Food Processing

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