Wine Lees as a Source of Antioxidant Compounds
AbstractThe winemaking industry produces large amount of byproducts, including grape pomace, stalks, and lees. Wine lees are a natural source of phenolic compounds, which have important antioxidant and biological properties. Due to the high quantities produced worldwide, this byproduct can be an ideal raw material for obtaining phenolic compounds that could be of interest in the food and pharmaceutical industries. In this mini review, the main characteristics of wine lees as well as their phenolic composition and antioxidant activity have been summarized from the information in the literature. View Full-Text
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Jara-Palacios, M.J. Wine Lees as a Source of Antioxidant Compounds. Antioxidants 2019, 8, 45.
Jara-Palacios MJ. Wine Lees as a Source of Antioxidant Compounds. Antioxidants. 2019; 8(2):45.Chicago/Turabian Style
Jara-Palacios, María J. 2019. "Wine Lees as a Source of Antioxidant Compounds." Antioxidants 8, no. 2: 45.
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