Mateos, R.M.; Jiménez, A.; Román, P.; Romojaro, F.; Bacarizo, S.; Leterrier, M.; Gómez, M.; Sevilla, F.; Del RÃo, L.A.; Corpas, F.J.;
et al. Antioxidant Systems from Pepper (Capsicum annuum L.): Involvement in the Response to Temperature Changes in Ripe Fruits. Int. J. Mol. Sci. 2013, 14, 9556-9580.
https://doi.org/10.3390/ijms14059556
AMA Style
Mateos RM, Jiménez A, Román P, Romojaro F, Bacarizo S, Leterrier M, Gómez M, Sevilla F, Del RÃo LA, Corpas FJ,
et al. Antioxidant Systems from Pepper (Capsicum annuum L.): Involvement in the Response to Temperature Changes in Ripe Fruits. International Journal of Molecular Sciences. 2013; 14(5):9556-9580.
https://doi.org/10.3390/ijms14059556
Chicago/Turabian Style
Mateos, Rosa M., Ana Jiménez, Paloma Román, Félix Romojaro, Sierra Bacarizo, Marina Leterrier, Manuel Gómez, Francisca Sevilla, Luis A. Del RÃo, Francisco J. Corpas,
and et al. 2013. "Antioxidant Systems from Pepper (Capsicum annuum L.): Involvement in the Response to Temperature Changes in Ripe Fruits" International Journal of Molecular Sciences 14, no. 5: 9556-9580.
https://doi.org/10.3390/ijms14059556
APA Style
Mateos, R. M., Jiménez, A., Román, P., Romojaro, F., Bacarizo, S., Leterrier, M., Gómez, M., Sevilla, F., Del RÃo, L. A., Corpas, F. J., & Palma, J. M.
(2013). Antioxidant Systems from Pepper (Capsicum annuum L.): Involvement in the Response to Temperature Changes in Ripe Fruits. International Journal of Molecular Sciences, 14(5), 9556-9580.
https://doi.org/10.3390/ijms14059556