(1)
CARULLO, G.; SPIZZIRRI, U.; LOIZZO, M.; LEPORINI, M.; SICARI, V.; AIELLO, F.; RESTUCCIA, D. VALORIZATION OF RED GRAPE (VITIS VINIFERA CV. SANGIOVESE) POMACE AS FUNCTIONAL FOOD INGREDIENT. Ital. J. Food Sci. 2020, 32 (2). https://doi.org/10.14674/IJFS-1758.