Publication | Closed Access

Valorization of red grape pomace for sustainable food packaging: Development of pectin/kidney bean protein based biocomposite films enriched with grape pomace polyphenols

Food ChemistryEdible FilmFood PackagingSustainable Food PackagingEngineeringEdible PackagingBiotechnologyBio-based MaterialBiocompositeFood EngineeringRed Grape PomaceGrape Pomace PolyphenolsFood TechnologyBiomolecular EngineeringHealth Sciences