Cite
HARVARD Citation
Souza da Costa, B. et al. (2022). Winemaking by-products as a source of phenolic compounds: Comparative study of dehydration processes. Lebensmittel-Wissenschaft + Technologie =. p. . [Online].
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Souza da Costa, B. et al. (2022). Winemaking by-products as a source of phenolic compounds: Comparative study of dehydration processes. Lebensmittel-Wissenschaft + Technologie =. p. . [Online].