Order Article Reprints

Zhao Y, Liu D, Zhang J, Shen J, Cao J, Gu H, Cui M, He L, Chen G, Liu S, et al. Improving Soluble Phenolic Profile and Antioxidant Activity of Grape Pomace Seeds through Fungal Solid-State Fermentation. Foods. 2024; 13(8):1158. https://doi.org/10.3390/foods13081158

Zhao, Yuzhu, Doudou Liu, Jiaxuan Zhang, Jiaxin Shen, Jiamin Cao, Huawei Gu, Mengqing Cui, Ling He, Gong Chen, Shuwen Liu, and et al. 2024. "Improving Soluble Phenolic Profile and Antioxidant Activity of Grape Pomace Seeds through Fungal Solid-State Fermentation" Foods 13, no. 8: 1158. https://doi.org/10.3390/foods13081158

Zhao, Y., Liu, D., Zhang, J., Shen, J., Cao, J., Gu, H., Cui, M., He, L., Chen, G., Liu, S., & Shi, K. (2024). Improving Soluble Phenolic Profile and Antioxidant Activity of Grape Pomace Seeds through Fungal Solid-State Fermentation. Foods, 13(8), 1158. https://doi.org/10.3390/foods13081158