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pro vyhledávání: '"Ana Chioru"'
Autor:
Eugenia Covaliov, Tatiana Capcanari, Vladislav Reșitca, Aurica Chirsanova, Alina Boiștean, Rodica Sturza, Antoanela Patras, Cristina Bianca Pocol, Olga Ruseva, Ana Chioru
Publikováno v:
Foods, Vol 13, Iss 20, p 3254 (2024)
The study was conducted to study the sustainability and enhanced nutrition gains obtained from incorporating grape skin powder (GSP) extracted from both Fetească Neagră and Rară Neagră grape varieties into yogurt. Grape skins are major leftovers
Externí odkaz:
https://doaj.org/article/2bd4b77d26974a7badadab689b46ce85
