CARULLO, G.; SPIZZIRRI, U.G.; LOIZZO, M.R.; LEPORINI, M.; SICARI, V.; AIELLO, F.; RESTUCCIA, D. VALORIZATION OF RED GRAPE (VITIS VINIFERA CV. SANGIOVESE) POMACE AS FUNCTIONAL FOOD INGREDIENT. Italian Journal of Food Science, Singapore, v. 32, n. 2, 2020. DOI: 10.14674/IJFS-1758. Disponível em: https://mail.itjfs.com/index.php/ijfs/article/view/1758. Acesso em: 17 apr. 2026.