Winemaking Byproducts as Source of Antioxidant Components: Consumers' Acceptance and Expectations of Phenol-Enriched Plant-Based Food

• Үндсэн зохиолчид: Cristina Proserpio (Зохиогч), Giovanna Fia (Зохиогч), Ginevra Bucalossi (Зохиогч), Bruno Zanoni (Зохиогч), Sara Spinelli (Зохиогч), Caterina Dinnella (Зохиогч), Erminio Monteleone (Зохиогч), Ella Pagliarini (Зохиогч)
• Формат: Ном
• Хэвлэсэн: MDPI AG, 2020-07-01T00:00:00Z.
• Нөхцлүүд: article
• Онлайн хандалт: Connect to this object online.

One of the food industry's priorities is to recover byproducts and move towards more sustainable systems. Among wine-chain byproducts, unripe grapes represent a promising source of antioxidants. However, the development of new foods enriched using phenol-rich ingredients is challenging due to t...