Potential of Red Winemaking Byproducts as Health-Promoting Food Ingredients
Crossref DOI link: https://doi.org/10.1007/978-3-030-61817-9_11
Published Online: 2021-06-01
Published Print: 2021
Update policy: https://doi.org/10.1007/springer_crossmark_policy
Fernández-Fernández, Adriana M.
Dellacassa, Eduardo
Medrano-Fernandez, Alejandra
del Castillo, María Dolores
Text and Data Mining valid from 2021-01-01
Version of Record valid from 2021-01-01
Chapter History
First Online: 1 June 2021