Winemaking Byproducts as Source of Antioxidant Components: Consumers’ Acceptance and Expectations of Phenol-Enriched Plant-Based Food
Proserpio, C.; Fia, G.; Bucalossi, G.; Zanoni, B.; Spinelli, S.; Dinnella, C.; Monteleone, E.; Pagliarini, E. Winemaking Byproducts as Source of Antioxidant Components: Consumers’ Acceptance and Expectations of Phenol-Enriched Plant-Based Food. Antioxidants 2020, 9, 661. https://doi.org/10.3390/antiox9080661
Proserpio C, Fia G, Bucalossi G, Zanoni B, Spinelli S, Dinnella C, Monteleone E, Pagliarini E. Winemaking Byproducts as Source of Antioxidant Components: Consumers’ Acceptance and Expectations of Phenol-Enriched Plant-Based Food. Antioxidants. 2020; 9(8):661. https://doi.org/10.3390/antiox9080661
Chicago/Turabian StyleProserpio, Cristina, Giovanna Fia, Ginevra Bucalossi, Bruno Zanoni, Sara Spinelli, Caterina Dinnella, Erminio Monteleone, and Ella Pagliarini. 2020. "Winemaking Byproducts as Source of Antioxidant Components: Consumers’ Acceptance and Expectations of Phenol-Enriched Plant-Based Food" Antioxidants 9, no. 8: 661. https://doi.org/10.3390/antiox9080661