Assessment of Winery By-Products as Ingredients as a Base of “3S” (Safe, Salubrious, and Sustainable) Fermented Beverages Rich in Bioactive Anthocyanins

AuthID
 P-019-YTA
5
Author(s)
Cánovas, BM
·
Pérez-Novas, I
·
García-Viguera, C
·
Medina, S
Document Type
Article
Year published
2025
Published
in Foods
Volume: 14, Issue: 14, Pages: 2514
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