Tannat grape skin: A feasible ingredient for the formulation of snacks with potential for reducing the risk of diabetes
This article belongs to the Section Phytochemicals and Human Health.
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| Main Authors: | , , , , , , , , |
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| Other Authors: | |
| Format: | artículo biblioteca |
| Language: | English |
| Published: |
Multidisciplinary Digital Publishing Institute
2022-09-16T12:26:09Z
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| Subjects: | α-amylase, Tannat grape skin, Anti-inflammatory, Sustainable ingredient, Antioxidant, Sensory analysis, Bioaccessibility, α-glucosidase, Diabetes, Functional foods, |
| Online Access: | http://hdl.handle.net/10261/279312 http://dx.doi.org/10.13039/501100011033 http://dx.doi.org/10.13039/100008725 http://dx.doi.org/10.13039/501100003339 |
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