Echave, J.; Pereira, A.G.; Jorge, A.O.S.; Barciela, P.; Nogueira-Marques, R.; Yuksek, E.N.; Oliveira, M.B.P.P.; Barros, L.; Prieto, M.A.
Grape Winemaking By-Products: Current Valorization Strategies and Their Value as Source of Tannins with Applications in Food and Feed. Molecules 2025, 30, 2726.
https://doi.org/10.3390/molecules30132726
AMA Style
Echave J, Pereira AG, Jorge AOS, Barciela P, Nogueira-Marques R, Yuksek EN, Oliveira MBPP, Barros L, Prieto MA.
Grape Winemaking By-Products: Current Valorization Strategies and Their Value as Source of Tannins with Applications in Food and Feed. Molecules. 2025; 30(13):2726.
https://doi.org/10.3390/molecules30132726
Chicago/Turabian Style
Echave, Javier, AntÃa G. Pereira, Ana O. S. Jorge, Paula Barciela, Rafael Nogueira-Marques, Ezgi N. Yuksek, MarÃa B. P. P. Oliveira, Lillian Barros, and M. A. Prieto.
2025. "Grape Winemaking By-Products: Current Valorization Strategies and Their Value as Source of Tannins with Applications in Food and Feed" Molecules 30, no. 13: 2726.
https://doi.org/10.3390/molecules30132726
APA Style
Echave, J., Pereira, A. G., Jorge, A. O. S., Barciela, P., Nogueira-Marques, R., Yuksek, E. N., Oliveira, M. B. P. P., Barros, L., & Prieto, M. A.
(2025). Grape Winemaking By-Products: Current Valorization Strategies and Their Value as Source of Tannins with Applications in Food and Feed. Molecules, 30(13), 2726.
https://doi.org/10.3390/molecules30132726
