Tannat grape pomace as an ingredient for potential functional biscuits: bioactive compound identification, in vitro bioactivity, food safety, and sensory evaluation
丹娜葡萄渣作为潜在功能性饼干的成分:生物活性化合物鉴定、体外生物活性、食品安全和感官评价
期刊:Frontiers in Nutrition
影响因子:4
doi:10.3389/fnut.2023.1241105
Victoria Olt, Jessica Báez, Romina Curbelo, Eduardo Boido, Miguel Amarillo, Adriana Gámbaro, Silvana Alborés, Natalia Gerez García, María Verónica Cesio, Horacio Heinzen, Eduardo Dellacassa, Adriana Maite Fernández-Fernández, Alejandra Medrano