Development of Phenolic-Rich Functional Foods by Lactic Fermentation of Grape Marc: A Review

IF 5.3 2区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

Food Reviews International Pub Date : 2023-07-04 DOI:10.1080/87559129.2023.2230278

Ziyao Liu, Thaiza S. P. de Souza, Hanjing Wu, Brendan Holland, Frank R. Dunshea, Colin J. Barrow, Hafiz A. R. Suleria

引用次数: 1

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葡萄Marc乳酸发酵开发富含酚类功能食品的研究进展

本文章由计算机程序翻译，如有差异，请以英文原文为准。

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来源期刊

Food Reviews International 工程技术-食品科技

CiteScore

11.50

自引率

1.70%

发文量

127

审稿时长

>24 weeks

期刊介绍： Food Reviews International presents state-of-the-art reviews concerned with food production, processing, acceptability, and nutritional values—examining the relationship of food and nutrition to health, as well as the differing problems affecting both affluent and developing nations. Offering technical solutions to critical global food dilemmas and shortages, Food Reviews International contains articles of interest for: •food scientists and technologists •food and cereal chemists •chemical engineers •agriculturists •microbiologists •toxicologists •nutritionists