Torreggiani, A.; Demarinis, C.; Pinto, D.; Papale, A.; Difonzo, G.; Caponio, F.; Pontonio, E.; Verni, M.; Rizzello, C.G.
Up-Cycling Grape Pomace through Sourdough Fermentation: Characterization of Phenolic Compounds, Antioxidant Activity, and Anti-Inflammatory Potential. Antioxidants 2023, 12, 1521.
https://doi.org/10.3390/antiox12081521
AMA Style
Torreggiani A, Demarinis C, Pinto D, Papale A, Difonzo G, Caponio F, Pontonio E, Verni M, Rizzello CG.
Up-Cycling Grape Pomace through Sourdough Fermentation: Characterization of Phenolic Compounds, Antioxidant Activity, and Anti-Inflammatory Potential. Antioxidants. 2023; 12(8):1521.
https://doi.org/10.3390/antiox12081521
Chicago/Turabian Style
Torreggiani, Andrea, Chiara Demarinis, Daniela Pinto, Angela Papale, Graziana Difonzo, Francesco Caponio, Erica Pontonio, Michela Verni, and Carlo Giuseppe Rizzello.
2023. "Up-Cycling Grape Pomace through Sourdough Fermentation: Characterization of Phenolic Compounds, Antioxidant Activity, and Anti-Inflammatory Potential" Antioxidants 12, no. 8: 1521.
https://doi.org/10.3390/antiox12081521
APA Style
Torreggiani, A., Demarinis, C., Pinto, D., Papale, A., Difonzo, G., Caponio, F., Pontonio, E., Verni, M., & Rizzello, C. G.
(2023). Up-Cycling Grape Pomace through Sourdough Fermentation: Characterization of Phenolic Compounds, Antioxidant Activity, and Anti-Inflammatory Potential. Antioxidants, 12(8), 1521.
https://doi.org/10.3390/antiox12081521
