Work

A novel approach for the valorization of wine lees as a source of compounds able to modify wine properties

Year: 2020

Type: article

Source: LWT

DOI: 10.1016/j.lwt.2020.110274

Authors: Alberto De Iseppi, Matteo Marangon, Simone Vincenzi, Giovanna Lomolino, Andrea Curioni, Benoit Divol

Institutions: University of Padua, Stellenbosch University

Language: English

Topic: Fermentation and Sensory Analysis

Subfield: Food Science

Field: Agricultural and Biological Sciences

Domain: Life Sciences

SDG: Responsible consumption and production

Open Access status: bronze

Funders: National Research Foundation, Università degli Studi di Padova

Awards: G1388874777, G157407005, G1930443681, G5166113807, G7606374041

OpenAlex ID: W3088681331

FWCI: 4.217

Cites: 61

Cited by: 54

Related to: 10