The impact of distillation process on prebiotic activity of different oligosaccharidic fractions extracted from grape seeds.

Matteo Bordiga (1) , Emmanuelle Meudec (2) , Pascale Williams (2) , Thierry Doco (2) , Rosa Montella (3) , Jean Daniel Coïsson (1) , Fabiano Travaglia (1)

1 Dipartimento di Scienze del Farmaco and Drug and Food Biotechnology Center
2 SPO - Sciences Pour l'Oenologie
3 Proge Farm S.R.L.

The impact of distillation process on prebiotic activity of different oligosaccharidic fractions extracted from grape seeds.. 7. International Symposium on Macromolecules and Secondary Metabolites of Grapevine and Wine, MACROWINE2018

Mots clés: pépin de raisin; oligosaccharide; oenologie

Domaines: Biologie végétale; Sciences agricoles

Matteo Bordiga, Emmanuelle Meudec, Pascale Williams, Thierry Doco, Rosa Montella, et al.. The impact of distillation process on prebiotic activity of different oligosaccharidic fractions extracted from grape seeds.. 7. International Symposium on Macromolecules and Secondary Metabolites of Grapevine and Wine, MACROWINE2018, 2018, Saragosse, Spain. 2018. ⟨hal-01982721⟩