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

MLA

Gerardi, Gisela, et al. “From Winery By-Product to Healthy Product: Bioavailability, Redox Signaling and Oxidative Stress Modulation by Wine Pomace Product.” Critical Reviews in Food Science and Nutrition, vol. 62, no. 27, 2022, pp. 7427–48. EBSCOhost, https://doi.org/10.1080/10408398.2021.1914542.

APA

Gerardi, G., Cavia-Saiz, M., & Muñiz, P. (2022). From winery by-product to healthy product: bioavailability, redox signaling and oxidative stress modulation by wine pomace product. Critical Reviews in Food Science and Nutrition, 62(27), 7427–7448. https://doi.org/10.1080/10408398.2021.1914542

Chicago

Gerardi, Gisela, Mónica Cavia-Saiz, and Pilar Muñiz. 2022. “From Winery By-Product to Healthy Product: Bioavailability, Redox Signaling and Oxidative Stress Modulation by Wine Pomace Product.” Critical Reviews in Food Science and Nutrition 62 (27): 7427–48. doi:10.1080/10408398.2021.1914542.