From winery by-product to healthy product: bioavailability, redox signaling and oxidative stress modulation by wine pomace product

  1. Gerardi, G.
  2. Cavia-Saiz, M.
  3. Muñiz, P.
Zeitschrift:
Critical Reviews in Food Science and Nutrition

ISSN: 1549-7852,  1040-8398

Datum der Publikation: 2022

Ausgabe: 62

Nummer: 27

Seiten: 7427-7448

Art: Rezension

DOI: 10.1080/10408398.2021.1914542 GOOGLE SCHOLAR
Datenquelle: Scopus