Sarıtaş, S.; Portocarrero, A.C.M.; Miranda López, J.M.; Lombardo, M.; Koch, W.; Raposo, A.; El-Seedi, H.R.; de Brito Alves, J.L.; Esatbeyoglu, T.; Karav, S.;
et al. The Impact of Fermentation on the Antioxidant Activity of Food Products. Molecules 2024, 29, 3941.
https://doi.org/10.3390/molecules29163941
AMA Style
Sarıtaş S, Portocarrero ACM, Miranda López JM, Lombardo M, Koch W, Raposo A, El-Seedi HR, de Brito Alves JL, Esatbeyoglu T, Karav S,
et al. The Impact of Fermentation on the Antioxidant Activity of Food Products. Molecules. 2024; 29(16):3941.
https://doi.org/10.3390/molecules29163941
Chicago/Turabian Style
Sarıtaş, Sümeyye, Alicia C. Mondragon Portocarrero, Jose M. Miranda López, Mauro Lombardo, Wojciech Koch, António Raposo, Hesham R. El-Seedi, José Luiz de Brito Alves, Tuba Esatbeyoglu, Sercan Karav,
and et al. 2024. "The Impact of Fermentation on the Antioxidant Activity of Food Products" Molecules 29, no. 16: 3941.
https://doi.org/10.3390/molecules29163941
APA Style
Sarıtaş, S., Portocarrero, A. C. M., Miranda López, J. M., Lombardo, M., Koch, W., Raposo, A., El-Seedi, H. R., de Brito Alves, J. L., Esatbeyoglu, T., Karav, S., & Witkowska, A. M.
(2024). The Impact of Fermentation on the Antioxidant Activity of Food Products. Molecules, 29(16), 3941.
https://doi.org/10.3390/molecules29163941
