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The extraction of phenols included pomace obtained after removal from pressed red grapes of Merlot variety from Krčedin, Serbia. After drying grape pomace at room temperature (25 °C) for three days, the next step was grinding in a blender to a powder consistency.
Copyright and License information: Association of Food Scientists & Technologists (India) ©2021
This article is made available via the PMC Open Access Subset for unrestricted research re-use and secondary analysis in any form or by any means with acknowledgement of the original source. These permissions are granted for the duration of the World Health Organization (WHO) declaration of COVID-19 as a global pandemic.
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