Improvement of Enzymatic Assisted Extraction Conditions on Anthocyanin Recovery from Different Varieties of V. vinifera and V. labrusca Grape Pomaces

Article

Abstract: The incomplete anthocyanin extraction during the industrial processes turns grape pomace into an ine

Palabras claves:

Anthocyanin recovery, bioactive compounds, Enzymatic assisted, Food colorant, Grape pomace, Natural additives

Autores:

de Lima Monteiro P., Diego Santiago Tupuna, Manfroi V., Montibeller M.J., Rios A.d.O., Rodrigues E., Rodrigues R.C., Stoll L.

Fuentes:

scopus