Up-Cycling Grape Pomace through Sourdough Fermentation: Characterization of Phenolic Compounds, Antioxidant Activity, and Anti-Inflammatory Potential

Up-Cycling Grape Pomace through Sourdough Fermentation: Characterization of Phenolic Compounds, Antioxidant Activity, and Anti-Inflammatory Potential

Despite its appealing composition, because it is rich in fibers and polyphenols, grape pomace, the major by-product of the wine industry, is still discarded or used for feed. This study aimed at exploiting grape pomace functional potential through fermentation with lactic acid bacteria (LAB). A syst...

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Main Authors: Andrea Torreggiani (Author), Chiara Demarinis (Author), Daniela Pinto (Author), Angela Papale (Author), Graziana Difonzo (Author), Francesco Caponio (Author), Erica Pontonio (Author), Michela Verni (Author), Carlo Giuseppe Rizzello (Author)
Format: Book
Published: MDPI AG, 2023-07-01T00:00:00Z.
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3rd Floor Main Library

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