Development of Semiliquid Ingredients from Grape Skins and Their Potential Impact on the Reducing Capacity of Model Functional Foods

<div>Particle size distribution of semiliquid 2% and 10% GS samples and air-dried GS [(a): 2% GS, 10% GS, and AD] and commercial apple skin samples [(b): AF1 and AF2].</div>

Journal of Food Quality

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Figure 1

Figure 1: Development of Semiliquid Ingredients from Grape Skins and Their Potential Impact on the Reducing Capacity of Model Functional Foods 