Schmeda-Hirschmann, G.; Quispe, C.; Soriano, M.D.P.C.; Theoduloz, C.; Jiménez-Aspée, F.; Pérez, M.J.; Cuello, A.S.; Isla, M.I.
Chilean Prosopis Mesocarp Flour: Phenolic Profiling and Antioxidant Activity. Molecules 2015, 20, 7017-7033.
https://doi.org/10.3390/molecules20047017
AMA Style
Schmeda-Hirschmann G, Quispe C, Soriano MDPC, Theoduloz C, Jiménez-Aspée F, Pérez MJ, Cuello AS, Isla MI.
Chilean Prosopis Mesocarp Flour: Phenolic Profiling and Antioxidant Activity. Molecules. 2015; 20(4):7017-7033.
https://doi.org/10.3390/molecules20047017
Chicago/Turabian Style
Schmeda-Hirschmann, Guillermo, Cristina Quispe, Maria Del Pilar C. Soriano, Cristina Theoduloz, Felipe Jiménez-Aspée, Maria Jorgelina Pérez, Ana Soledad Cuello, and Maria Inés Isla.
2015. "Chilean Prosopis Mesocarp Flour: Phenolic Profiling and Antioxidant Activity" Molecules 20, no. 4: 7017-7033.
https://doi.org/10.3390/molecules20047017
APA Style
Schmeda-Hirschmann, G., Quispe, C., Soriano, M. D. P. C., Theoduloz, C., Jiménez-Aspée, F., Pérez, M. J., Cuello, A. S., & Isla, M. I.
(2015). Chilean Prosopis Mesocarp Flour: Phenolic Profiling and Antioxidant Activity. Molecules, 20(4), 7017-7033.
https://doi.org/10.3390/molecules20047017