Effects of Grape Pomace Polyphenols and In Vitro Gastrointestinal Digestion on Antimicrobial Activity: Recovery of Bioactive Compounds

• Päätekijät: Giusy Rita Caponio (Tekijä), Mirella Noviello (Tekijä), Francesco Maria Calabrese (Tekijä), Giuseppe Gambacorta (Tekijä), Gianluigi Giannelli (Tekijä), Maria De Angelis (Tekijä)
• Aineistotyyppi: Kirja
• Julkaistu: MDPI AG, 2022-03-01T00:00:00Z.
• Aiheet: article
• Linkit: Connect to this object online.

Grape pomace (GP), a major byproduct obtained from the winemaking process, is characterized by a high amount of phenolic compounds and secondary plant metabolites, with potential beneficial effects on human health. Therefore, GP is a source of bioactive compounds with antioxidant, antimicrobial, and...