Torreggiani, A.; Caponio, M.; Pinto, D.; Mondadori, G.; Verardo, V.; Gómez-Caravaca, A.M.; Verni, M.; Rizzello, C.G.
Upcycling Grape Pomace in a Plant-Based Yogurt Alternative: Starter Selection, Phenolic Profiling, and Antioxidant Efficacy on Human Keratinocytes. Foods 2025, 14, 4294.
https://doi.org/10.3390/foods14244294
AMA Style
Torreggiani A, Caponio M, Pinto D, Mondadori G, Verardo V, Gómez-Caravaca AM, Verni M, Rizzello CG.
Upcycling Grape Pomace in a Plant-Based Yogurt Alternative: Starter Selection, Phenolic Profiling, and Antioxidant Efficacy on Human Keratinocytes. Foods. 2025; 14(24):4294.
https://doi.org/10.3390/foods14244294
Chicago/Turabian Style
Torreggiani, Andrea, Mario Caponio, Daniela Pinto, Giorgia Mondadori, Vito Verardo, Ana MarÃa Gómez-Caravaca, Michela Verni, and Carlo Giuseppe Rizzello.
2025. "Upcycling Grape Pomace in a Plant-Based Yogurt Alternative: Starter Selection, Phenolic Profiling, and Antioxidant Efficacy on Human Keratinocytes" Foods 14, no. 24: 4294.
https://doi.org/10.3390/foods14244294
APA Style
Torreggiani, A., Caponio, M., Pinto, D., Mondadori, G., Verardo, V., Gómez-Caravaca, A. M., Verni, M., & Rizzello, C. G.
(2025). Upcycling Grape Pomace in a Plant-Based Yogurt Alternative: Starter Selection, Phenolic Profiling, and Antioxidant Efficacy on Human Keratinocytes. Foods, 14(24), 4294.
https://doi.org/10.3390/foods14244294
