1. AACC (2000) International Approved Methods of the American Association of Cereal Chemists, 10th ed. The Association: St. Paul, MN, USA
2. Antonic A, Jancikova S, Dordevic D, Tremlova B (2020) Apple pomace as food fortification ingredient: a systematic review and meta-analysis. J Food Sci 85:2977–2985
3. Campeanu G, Neata G, Darjanschi G (2009) Chemical composition of the fruits of several apple cultivars growth as biological crop. Notulae Botanicae Horti Agrobotanici Cluj-Napoca 37:161–164
4. Dhillon GS, Kaur S, Brar SK (2013) Perspective of apple processing wastes as low-cost substrates for bioproduction of high value products: a review. Renew Sustain Energy Rev 27:789–805
5. Gullon B, Falque E, Alonso JL, Parajo JC (2007) Evaluation of apple pomace as a raw material for alternative applications in food industries. Food Technol Biotechnol 45:426–433