| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 10538490 | Food Chemistry | 2013 | 10 Pages |
Abstract
⺠Wine grape pomace was fortified in yogurt and salad dressing. ⺠Fortified products had increased dietary fibre and polyphenol contents. ⺠Fortified products had delayed lipid oxidation during refrigeration storage. ⺠Fortified products were acceptable by consumers based on sensory study.
Related Topics
Physical Sciences and Engineering
Chemistry
Analytical Chemistry
Authors
Angela Tseng, Yanyun Zhao,