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Grape bagasse: A potential source of phenolic compounds

Wiley Blackwell, (2017), 1055-1066
DOI: 10.1002/9781119158042.ch52
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APA

Muňoz-De, F. C. la C., Cornejo-Garda, F. R., Vázquez-Díaz, N. M., Anaya-Loyoia, M. A., & García-Gasca, T. (2017). Grape bagasse: A potential source of phenolic compounds. In Fruit and Vegetable Phytochemicals: Chemistry and Human Health: Second Edition (Vol. 2, pp. 1055–1066). Wiley Blackwell. https://doi.org/10.1002/9781119158042.ch52

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