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Pinto G, De Pascale S, Aponte M, Scaloni A, Addeo F, Caira S. Polyphenol Profiling of Chestnut Pericarp, Integument and Curing Water Extracts to Qualify These Food By-Products as a Source of Antioxidants. Molecules. 2021; 26(8):2335. https://doi.org/10.3390/molecules26082335

Pinto, Gabriella, Sabrina De Pascale, Maria Aponte, Andrea Scaloni, Francesco Addeo, and Simonetta Caira. 2021. "Polyphenol Profiling of Chestnut Pericarp, Integument and Curing Water Extracts to Qualify These Food By-Products as a Source of Antioxidants" Molecules 26, no. 8: 2335. https://doi.org/10.3390/molecules26082335

Pinto, G., De Pascale, S., Aponte, M., Scaloni, A., Addeo, F., & Caira, S. (2021). Polyphenol Profiling of Chestnut Pericarp, Integument and Curing Water Extracts to Qualify These Food By-Products as a Source of Antioxidants. Molecules, 26(8), 2335. https://doi.org/10.3390/molecules26082335