The valorization of grape pomace from Montepulciano winemaking: A new source of functional ingredients for sustainable food industry
Alessandra Ferrara, Giovanni D’Auria, Daniela Barile, Mara I. Baller, Chiara Nitride, Gianfranco Mamone, Pasquale Ferranti
Topics & Concepts
PomaceWinemakingFood industryFood scienceIngredientFunctional foodBusinessBiotechnologyChemistryBiochemical engineeringWineEngineeringBiologyFermentation and Sensory AnalysisHorticultural and Viticultural ResearchBotanical Research and Applications