Exploitation of grape marc as functional substrate for lactic acid bacteria and bifidobacteria growth and enhanced antioxidant activity

Published 2017 View Full Article

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Title
Exploitation of grape marc as functional substrate for lactic acid bacteria and bifidobacteria growth and enhanced antioxidant activity
Authors
Keywords
Grape marc, Valorization by-product, Fermentation, Lactic acid bacteria and bifidobacteria, Antioxidant activity
Journal
FOOD MICROBIOLOGY
Volume 65, Issue -, Pages 25-35
Publisher
Elsevier BV
Online
2017-02-02
DOI
10.1016/j.fm.2017.01.019

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