TY  - GEN 
AU  - Sancho Galán, Pau
AU  - Amores Arrocha, Antonio
AU  - Jiménez Cantizano, Ana Concepción
AU  - Palacios Macías, Víctor Manuel
A4  - Ingeniería Química y Tecnología de Alimentos
PY  - 2020
SN  - 2073-4395
UR  - http://hdl.handle.net/10498/23645
AB  - Wine lees are defined as the sediment formed at the bottom of the tank or barrel after wine alcoholic fermentation. They have a heterogeneous composition and currently constitute 6% of the byproducts generated by each ton of wine grapes. However, it...
LA  - eng
PB  - MDPI
KW  - wine lees
KW  - alcoholic fermentation
KW  - winery
KW  - byproduct
TI  - Physicochemical and Nutritional Characterization of Winemaking Lees: A New Food Ingredient
DO  - 10.3390/agronomy10070996
ER  -