Grape Stems as Sources of Tryptophan and Selenium: Functional Properties and Antioxidant Potential

AuthID
 P-018-2SK
7
Author(s)
Fernandes, R
·
Medrano-Padial, C
·
Dias-Costa, R
·
Domínguez-Perles, R
·
Fernandes, R
·
Barros, AN
Document Type
Article
Year published
2025
Published
in FOOD CHEMISTRY-X, ISSN: 2590-1575
Volume: 26, Pages: 102260 (12)
Indexing
Wos®
Scopus®
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Pubmed®
Google Scholar®
Publication Identifiers
Pubmed: 39995406
Scopus: 2-s2.0-85216848632
Wos: WOS:001422684100001
Source Identifiers
ISSN: 2590-1575
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