Fermentation increased anthocyanin release from grape marc by up to 63.3%, study finds #Fermentation #Anthocyanin #GrapeMarc #LacticAcidBacteria #Bioaccessibility
@vineturglobal.bsky.social@vineturglobal.bsky.social
@vineturglobal.bsky.socialFermentation increased anthocyanin release from grape marc by up to 63.3%, study finds #Fermentation #Anthocyanin #GrapeMarc #LacticAcidBacteria #Bioaccessibility