Characterization of Băbească Neagră Grape Pomace and Incorporation into Jelly Candy: Evaluation of Phytochemical, Sensory, and Textural Properties by Mariana Spinei, Mircea Oroian

“…The influence of particle size intervals (<125 μm, ≥125–<200 μm, and ≥200–<300 μm) of grape pomace (<i>Vitis vinifera</i> var. Băbească Neagră) was analyzed in terms of the proximate composition, functional properties, and physicochemical parameters. …”
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