The possibility of valorising oenological by-products for the production of high-added value compounds with broad food and food applications
Spigno, G., Marinoni, L., Zeppa, G., Lavelli, V., Fiori, L., Torri, L., The experience and results of the ValorVitis Project, <<ITALIAN FOOD MATERIALS & MACHINERY>>, 2018; (1 march 2018): 20-27 [http://hdl.handle.net/10807/128999]
The experience and results of the ValorVitis Project
Spigno, Giorgia;Marinoni, Laura;
2018
Abstract
The possibility of valorising oenological by-products for the production of high-added value compounds with broad food and food applications
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