Gerardi, C.; Durante, M.; Tufariello, M.; Grieco, F.; Giovinazzo, G.
Effects of Time and Temperature on Stability of Bioactive Molecules, Color and Volatile Compounds during Storage of Grape Pomace Flour. Appl. Sci. 2022, 12, 3956.
https://doi.org/10.3390/app12083956
AMA Style
Gerardi C, Durante M, Tufariello M, Grieco F, Giovinazzo G.
Effects of Time and Temperature on Stability of Bioactive Molecules, Color and Volatile Compounds during Storage of Grape Pomace Flour. Applied Sciences. 2022; 12(8):3956.
https://doi.org/10.3390/app12083956
Chicago/Turabian Style
Gerardi, Carmela, Miriana Durante, Maria Tufariello, Francesco Grieco, and Giovanna Giovinazzo.
2022. "Effects of Time and Temperature on Stability of Bioactive Molecules, Color and Volatile Compounds during Storage of Grape Pomace Flour" Applied Sciences 12, no. 8: 3956.
https://doi.org/10.3390/app12083956
APA Style
Gerardi, C., Durante, M., Tufariello, M., Grieco, F., & Giovinazzo, G.
(2022). Effects of Time and Temperature on Stability of Bioactive Molecules, Color and Volatile Compounds during Storage of Grape Pomace Flour. Applied Sciences, 12(8), 3956.
https://doi.org/10.3390/app12083956