Hygroscopic behavior of Bordo and Merlot grape pomaces: Linking composition, structure, and water sorption thermodynamics
- DOI
- 10.1016/j.foodres.2026.120925
- Published
- 2026-12
- Container
- Food Research International
- Publisher
- Elsevier BV
- Open access
- unknown
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Cite this work
BibTeX
@article{allodium:10.1016/j.foodres.2026.120925,
title = {Hygroscopic behavior of Bordo and Merlot grape pomaces: Linking composition, structure, and water sorption thermodynamics},
author = {Iaquine Maria Castilho Bezerra and Paula Becker Pertuzatti and Javier Telis-Romero and Marcio Augusto Ribeiro-Sanches},
year = {2026},
journal = {Food Research International},
doi = {10.1016/j.foodres.2026.120925},
url = {https://doi.org/10.1016/j.foodres.2026.120925}
}RIS
TY - JOUR TI - Hygroscopic behavior of Bordo and Merlot grape pomaces: Linking composition, structure, and water sorption thermodynamics AU - Iaquine Maria Castilho Bezerra AU - Paula Becker Pertuzatti AU - Javier Telis-Romero AU - Marcio Augusto Ribeiro-Sanches PY - 2026 JO - Food Research International DO - 10.1016/j.foodres.2026.120925 UR - https://doi.org/10.1016/j.foodres.2026.120925 ER -
APA
Bezerra, I. M. C., Pertuzatti, P. B., Telis-Romero, J., & Ribeiro-Sanches, M. A. (2026). Hygroscopic behavior of Bordo and Merlot grape pomaces: Linking composition, structure, and water sorption thermodynamics. Food Research International. https://doi.org/10.1016/j.foodres.2026.120925
Source records
- crossref · retrieved 2026-11-04T22:35:38.086Z