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This document discusses the utilization of grape pomace, a byproduct of grape processing, to enhance the nutritional value of functional drinks. It highlights the extraction of beneficial compounds from pomace using various methods, demonstrating that adding specific extracts can significantly increase the phenolic content and vitamins in juices and wines. The study aims to improve the technology for producing these functional beverages, addressing both environmental concerns and economic benefits from redu

Author

LAST Day

Language

EN