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