2026-04-14T18:24:39Zhttps://uvadoc.uva.es/oai/request

oai:uvadoc.uva.es:10324/219292025-02-18T07:46:22Zcom_10324_1173com_10324_931com_10324_894col_10324_1373

Microwave assisted extration of grape marc: comparison to conventional process and economic evaluation Sólyom, Katalin Álvarez Martín, Ana Cocero Alonso, María José Mato Chaín, Rafael Bartolomé Producción Científica The extent worldwide production of grapes and wine has to deal with the disposal of 9 tonnes grape residue. This residue is rich in valuable compounds such as polyphenols, flavonoids, anthocyanins and stilbene derivatives, to which positive antioxidant and antimicrobial effects are attributed. The extraction of these compounds and their ommercialization can give added value to the reused industrial residue. 2016-12-22T12:10:54Z 2016-12-22T12:10:54Z 2014 info:eu-repo/semantics/conferenceObject http://uvadoc.uva.es/handle/10324/21929 eng http://www.rrbconference.com/ info:eu-repo/semantics/openAccess http://creativecommons.org/licenses/by-nc-nd/4.0/ Attribution-NonCommercial-NoDerivatives 4.0 International