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Production of a functional food drink based on the biologically active potential of the anthocyanin extract from grape pomace

Production of a functional food drink based on the biologically active potential of the anthocyanin extract from grape pomace

COVACI, Ecaterina; STURZA, Rodica; VIZIREANU, Camelia
URI: http://repository.utm.md/handle/5014/27000
Date: 2021

Abstract:

Research aimed to obtain a functional drink based on triticale species, with the optimization of its biological potential by the administration of some functional components.

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Attribution-NonCommercial-NoDerivs 3.0 United States Except where otherwise noted, this item's license is described as Attribution-NonCommercial-NoDerivs 3.0 United States

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