Up-Cycling Grape Pomace through Sourdough Fermentation: Characterization of Phenolic Compounds, Antioxidant Activity, and Anti-Inflammatory Potential.
- Resource Type
- Article
- Source
- Antioxidants; Aug2023, Vol. 12 Issue 8, p1521, 20p
- Subject
BREAD PHENOLS SOURDOUGH bread GRAPES LACTIC acid fermentation LACTIC acid bacteria FERMENTATION RESVERATROL - Language
- ISSN
- 20763921