HIGHLIGHTS
- who: Stephen Lo and colleagues from the School of Chemical Sciences, University of, Symonds St, have published the research work: Attempts to Create Products with Increased Health-Promoting Potential Starting with Pinot Noir Pomace: Investigations on the Process and Its Methods, in the Journal: Foods 2022, x of /2022/
- what: It was proposed that the integration of these methods could be a feasible process to achieve the study aim. The study trialed the protocol with a series of 66 different solvent study intended to be an initial proof of concept, the primary criteria for selecting . . .
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