J, E., AG, P., AOS, J., P, B., R, N., EN, Y., . . . MA, P. (2025). Grape Winemaking By-Products: Current Valorization Strategies and Their Value as Source of Tannins with Applications in Food and Feed. Molecules (Basel, Switzerland), 30(13), . https://doi.org/10.3390/molecules30132726
Chicago Style (17th ed.) CitationJ, Echave, Pereira AG, Jorge AOS, Barciela P, Nogueira-Marques R, Yuksek EN, Oliveira MBPP, Barros L, and Prieto MA. "Grape Winemaking By-Products: Current Valorization Strategies and Their Value as Source of Tannins with Applications in Food and Feed." Molecules (Basel, Switzerland) 30, no. 13 (2025). https://doi.org/10.3390/molecules30132726.
MLA (9th ed.) CitationJ, Echave, et al. "Grape Winemaking By-Products: Current Valorization Strategies and Their Value as Source of Tannins with Applications in Food and Feed." Molecules (Basel, Switzerland), vol. 30, no. 13, 2025, https://doi.org/10.3390/molecules30132726.
