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

出版年份 2017 全文链接

标题

作者

关键词

Grape marc, Valorization by-product, Fermentation, Lactic acid bacteria and bifidobacteria, Antioxidant activity

出版物

Volume 65, Issue -, Pages 25-35

出版商

Elsevier BV

发表日期

2017-02-02

DOI

10.1016/j.fm.2017.01.019

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