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Grape Winemaking By-Products: Current Valorization Strategies and Their Value as Source of Tannins with Applications in Food and Feed
 
 

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Journal: Molecules, 2025
Volume: 30
Number: 3150

Article: Unlocking the Fatty Acid and Antioxidant Profile of Grape Pomace: A Systematic Assessment Across Varieties and Vintages for Its Sustainable Valorization
Authors: by Teresa Abreu, Rui Ferreira, Paula C. Castilho, José S. Câmara, Juan Teixeira and Rosa Perestrelo
Link: https://www.mdpi.com/1420-3049/30/15/3150

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