Article Versions Notes

Covaliov E, Capcanari T, Reșitca V, Chirsanova A, Boiștean A, Sturza R, Patras A, Pocol CB, Ruseva O, Chioru A. Exploring the Biological Value of Red Grape Skin: Its Incorporation and Impact on Yogurt Quality. Foods. 2024; 13(20):3254. https://doi.org/10.3390/foods13203254

Covaliov, Eugenia, Tatiana Capcanari, Vladislav Reșitca, Aurica Chirsanova, Alina Boiștean, Rodica Sturza, Antoanela Patras, Cristina Bianca Pocol, Olga Ruseva, and Ana Chioru. 2024. "Exploring the Biological Value of Red Grape Skin: Its Incorporation and Impact on Yogurt Quality" Foods 13, no. 20: 3254. https://doi.org/10.3390/foods13203254

Covaliov, E., Capcanari, T., Reșitca, V., Chirsanova, A., Boiștean, A., Sturza, R., Patras, A., Pocol, C. B., Ruseva, O., & Chioru, A. (2024). Exploring the Biological Value of Red Grape Skin: Its Incorporation and Impact on Yogurt Quality. Foods, 13(20), 3254. https://doi.org/10.3390/foods13203254