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

  1. Gerardi, G. 1
  2. Cavia-Saiz, M. 1
  3. Muñiz, P. 1
  1. 1 Universidad de Burgos
    info

    Universidad de Burgos

    Burgos, España

    ROR https://ror.org/049da5t36

Revista:
Critical Reviews in Food Science and Nutrition

ISSN: 1549-7852

Ano de publicación: 2021

Tipo: Revisión

DOI: 10.1080/10408398.2021.1914542 SCOPUS: 2-s2.0-85105504711 GOOGLE SCHOLAR
Fonte de datos: Scopus