Potential uses and applications of treated wine waste: a review

Summary Recently, there has been an upsurge in the exploitation of the waste materials generated by the wine industry. Wine waste is characterised by the presence of natural antioxidants much safer than synthetic antioxidants. Wine waste‐derived antioxidants have been recently used in the food indus...

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Veröffentlicht in:	International journal of food science & technology 2006-05, Vol.41 (5), p.475-487
Hauptverfasser:	Arvanitoyannis, Ioannis S., Ladas, Demetrios, Mavromatis, Athanasios
Format:	Artikel
Sprache:	eng
Schlagworte:	Adsorbents Biological and medical sciences Fermented food industries fertiliser production Food industries Fundamental and applied biological sciences. Psychology General aspects natural antioxidants Pollution and sludges wine waste Wines and vinegars
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