Fernández-Fernández, A.M.; Dellacassa, E.; Nardin, T.; Larcher, R.; Ibañez, C.; Terán, D.; Gámbaro, A.; Medrano-Fernandez, A.; del Castillo, M.D.
Tannat Grape Skin: A Feasible Ingredient for the Formulation of Snacks with Potential for Reducing the Risk of Diabetes. Nutrients 2022, 14, 419.
https://doi.org/10.3390/nu14030419
AMA Style
Fernández-Fernández AM, Dellacassa E, Nardin T, Larcher R, Ibañez C, Terán D, Gámbaro A, Medrano-Fernandez A, del Castillo MD.
Tannat Grape Skin: A Feasible Ingredient for the Formulation of Snacks with Potential for Reducing the Risk of Diabetes. Nutrients. 2022; 14(3):419.
https://doi.org/10.3390/nu14030419
Chicago/Turabian Style
Fernández-Fernández, Adriana Maite, Eduardo Dellacassa, Tiziana Nardin, Roberto Larcher, Cecilia Ibañez, Dahiana Terán, Adriana Gámbaro, Alejandra Medrano-Fernandez, and MarÃa Dolores del Castillo.
2022. "Tannat Grape Skin: A Feasible Ingredient for the Formulation of Snacks with Potential for Reducing the Risk of Diabetes" Nutrients 14, no. 3: 419.
https://doi.org/10.3390/nu14030419
APA Style
Fernández-Fernández, A. M., Dellacassa, E., Nardin, T., Larcher, R., Ibañez, C., Terán, D., Gámbaro, A., Medrano-Fernandez, A., & del Castillo, M. D.
(2022). Tannat Grape Skin: A Feasible Ingredient for the Formulation of Snacks with Potential for Reducing the Risk of Diabetes. Nutrients, 14(3), 419.
https://doi.org/10.3390/nu14030419