Coelho, M.; Silva, S.; Costa, E.; Pereira, R.N.; Rodrigues, A.S.; Teixeira, J.A.; Pintado, M.
Anthocyanin Recovery from Grape by-Products by Combining Ohmic Heating with Food-Grade Solvents: Phenolic Composition, Antioxidant, and Antimicrobial Properties. Molecules 2021, 26, 3838.
https://doi.org/10.3390/molecules26133838
AMA Style
Coelho M, Silva S, Costa E, Pereira RN, Rodrigues AS, Teixeira JA, Pintado M.
Anthocyanin Recovery from Grape by-Products by Combining Ohmic Heating with Food-Grade Solvents: Phenolic Composition, Antioxidant, and Antimicrobial Properties. Molecules. 2021; 26(13):3838.
https://doi.org/10.3390/molecules26133838
Chicago/Turabian Style
Coelho, Marta, Sara Silva, Eduardo Costa, Ricardo N. Pereira, António Sebastião Rodrigues, José António Teixeira, and Manuela Pintado.
2021. "Anthocyanin Recovery from Grape by-Products by Combining Ohmic Heating with Food-Grade Solvents: Phenolic Composition, Antioxidant, and Antimicrobial Properties" Molecules 26, no. 13: 3838.
https://doi.org/10.3390/molecules26133838
APA Style
Coelho, M., Silva, S., Costa, E., Pereira, R. N., Rodrigues, A. S., Teixeira, J. A., & Pintado, M.
(2021). Anthocyanin Recovery from Grape by-Products by Combining Ohmic Heating with Food-Grade Solvents: Phenolic Composition, Antioxidant, and Antimicrobial Properties. Molecules, 26(13), 3838.
https://doi.org/10.3390/molecules26133838