Freitas, D.; Coelho, A.R.F.; Dias, J.; Floro, M.; Marques, A.C.; Ribeiro, C.; Simões, M.; Amaral, O.
Valorization of Grape Pomace Through Integration in Chocolate: A Functional Strategy to Enhance Antioxidants and Fiber Content. Sci 2025, 7, 125.
https://doi.org/10.3390/sci7030125
AMA Style
Freitas D, Coelho ARF, Dias J, Floro M, Marques AC, Ribeiro C, Simões M, Amaral O.
Valorization of Grape Pomace Through Integration in Chocolate: A Functional Strategy to Enhance Antioxidants and Fiber Content. Sci. 2025; 7(3):125.
https://doi.org/10.3390/sci7030125
Chicago/Turabian Style
Freitas, Daniela, Ana Rita F. Coelho, João Dias, Miguel Floro, Ana Coelho Marques, Carlos Ribeiro, Manuela Simões, and Olga Amaral.
2025. "Valorization of Grape Pomace Through Integration in Chocolate: A Functional Strategy to Enhance Antioxidants and Fiber Content" Sci 7, no. 3: 125.
https://doi.org/10.3390/sci7030125
APA Style
Freitas, D., Coelho, A. R. F., Dias, J., Floro, M., Marques, A. C., Ribeiro, C., Simões, M., & Amaral, O.
(2025). Valorization of Grape Pomace Through Integration in Chocolate: A Functional Strategy to Enhance Antioxidants and Fiber Content. Sci, 7(3), 125.
https://doi.org/10.3390/sci7030125