Article citationsMore>>

Spinei, M. and Oroian, M. (2021) The Potential of Grape Pomace Varieties as a Dietary Source of Pectic Substances. Foods, 10, Article 867.
https://doi.org/10.3390/foods10040867

has been cited by the following article:

SCIRP Newsletter
Copyright © 2006-2026 Scientific Research Publishing Inc. All Rights Reserved.
Top