Choe, U.; Sun, J.; Bailoni, E.; Chen, P.; Li, Y.; Gao, B.; Wang, T.T.Y.; Rao, J.; Yu, L.
Chemical Composition of Tomato Seed Flours, and Their Radical Scavenging, Anti-Inflammatory and Gut Microbiota Modulating Properties. Molecules 2021, 26, 1478.
https://doi.org/10.3390/molecules26051478
AMA Style
Choe U, Sun J, Bailoni E, Chen P, Li Y, Gao B, Wang TTY, Rao J, Yu L.
Chemical Composition of Tomato Seed Flours, and Their Radical Scavenging, Anti-Inflammatory and Gut Microbiota Modulating Properties. Molecules. 2021; 26(5):1478.
https://doi.org/10.3390/molecules26051478
Chicago/Turabian Style
Choe, Uyory, Jianghao Sun, Elena Bailoni, Pei Chen, Yanfang Li, Boyan Gao, Thomas T. Y. Wang, Jiajia Rao, and Liangli (Lucy) Yu.
2021. "Chemical Composition of Tomato Seed Flours, and Their Radical Scavenging, Anti-Inflammatory and Gut Microbiota Modulating Properties" Molecules 26, no. 5: 1478.
https://doi.org/10.3390/molecules26051478
APA Style
Choe, U., Sun, J., Bailoni, E., Chen, P., Li, Y., Gao, B., Wang, T. T. Y., Rao, J., & Yu, L.
(2021). Chemical Composition of Tomato Seed Flours, and Their Radical Scavenging, Anti-Inflammatory and Gut Microbiota Modulating Properties. Molecules, 26(5), 1478.
https://doi.org/10.3390/molecules26051478