Comparative analysis of composition, volatile compounds, and bioactivities in pomace skins and seeds from different wine grape varieties prior to and following fermentation
Fuente:
Food Chemistry
Publication date: 1 October 2026Source: Food Chemistry, Volume 525, Part 4Author(s): Juan-Juan Zhu, Jia-Ning Yan, Xiao-Fang Li, Hao-Hao Zhao, Wen-Qi Wang, Hai-Jun Ma