Browsing Food Science electronic theses and dissertations (MU) by Identifier "430540199"
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Phenolics in red wine pomace and their potential application in animal and human health
(University of Missouri--Columbia, 2008)Grape pomace by-products, from wine-making, have some beneficial antioxidant compounds left in them after vinification and could be a cheap source of these compounds for value added products. One of the most common antioxidant ...