Article Versions Notes

Bosso A, Cassino C, Motta S, Panero L, Tsolakis C, Guaita M. Polyphenolic Composition and In Vitro Antioxidant Activity of Red Grape Seeds as Byproducts of Short and Medium-Long Fermentative Macerations. Foods. 2020; 9(10):1451. https://doi.org/10.3390/foods9101451

Bosso, Antonella, Claudio Cassino, Silvia Motta, Loretta Panero, Christos Tsolakis, and Massimo Guaita. 2020. "Polyphenolic Composition and In Vitro Antioxidant Activity of Red Grape Seeds as Byproducts of Short and Medium-Long Fermentative Macerations" Foods 9, no. 10: 1451. https://doi.org/10.3390/foods9101451

Bosso, A., Cassino, C., Motta, S., Panero, L., Tsolakis, C., & Guaita, M. (2020). Polyphenolic Composition and In Vitro Antioxidant Activity of Red Grape Seeds as Byproducts of Short and Medium-Long Fermentative Macerations. Foods, 9(10), 1451. https://doi.org/10.3390/foods9101451