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Physicochemical and Antioxidant Properties of White (Fiano cv) and Red (Negroamaro cv) Grape Pomace Skin Based Films |
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| Authors: | Gorrasi Giuliana Viscusi Gianluca Gerardi Carmela Lamberti Elena Giovinazzo Giovanna |
| Institution: | 1.Department of Industrial Engineering, University of Salerno, via Giovanni Paolo II, 132, 84084, Fisciano, SA, Italy ;2.CNR-ISPA, Institute of Sciences of Food Production, National Research Council, Via Monteroni, Lecce, Italy ; |
| Abstract: | Journal of Polymers and the Environment - Grape pomace, as by-product of wine making, is a source of polyphenols, fibers, fatty acids, metals, and organic acids, which could be used as raw... |
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