Work

The valorization of grape pomace from Montepulciano winemaking: A new source of functional ingredients for sustainable food industry

Year: 2024

Type: article

Source: Food Research International

DOI: 10.1016/j.foodres.2024.115443

Authors: Alessandra Ferrara, Giovanni D’Auria, Daniela Barile, Mara I. Baller, Chiara Nitride, Gianfranco Mamone, Pasquale Ferranti

Institutions: University of Naples Federico II, University of California, Davis, Institute of Food Science, National Research Council

Language: English

Topic: Fermentation and Sensory Analysis

Subfield: Food Science

Field: Agricultural and Biological Sciences

Domain: Life Sciences

SDGs: Responsible consumption and production, Zero hunger

Open Access status: closed

OpenAlex ID: W4404813537

FWCI: 3.601

Cites: 69

Cited by: 22

Related to: 10