HIGHLIGHTS
- who: Bennemann Gabriela Datsch et al. from the Nutrition, University Midwestern, Guarapuava, Paraná, Brasil have published the research: Mineral analysis, anthocyanins and phenolic compounds in wine residues flour, in the Journal: (JOURNAL)
- what: The data obtained in this study show that all cultivars have higher Fe content than the daily requirement for intake in 100 g of pomace flour (155 mg and 250 mg / 100 g).
SUMMARY
Brazil is a country with an important wine industry, generating significant quantities of grape pomace. The wine by-products are characterized as the pomace . . .
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