Effect of white and red grape pomace on dry-cured sausages containing additives.
Carrapiso AI; Sánchez-Ordóñez M; Delgado-Adámez J; Martín-Mateos MJ; Ramírez-Bernabé MR · 2026 · Food science and technology international = Ciencia y tecnologia de los alimentos internacional
WASTE classifies this as Negative / Null Result Report · AI classification, approximate
The study found no significant effect — useful as a negative control or null benchmark for your own design.
Abstract (excerpt)
The purpose of this study was to investigate for the first time the effect of the enrichment in white or red grape pomace stabilized by high hydrostatic pressure on the characteristics of dry-cured sausages containing additives (75 mg kg…
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Metadata source: Europe PMC · DOI 10.1177/10820132261461428