Laddomada, B.; Durante, M.; Minervini, F.; Garbetta, A.; Cardinali, A.; D'Antuono, I.; Caretto, S.; Blanco, A.; Mita, G.
Phytochemical Composition and Anti-Inflammatory Activity of Extracts from the Whole-Meal Flour of Italian Durum Wheat Cultivars. Int. J. Mol. Sci. 2015, 16, 3512-3527.
https://doi.org/10.3390/ijms16023512
AMA Style
Laddomada B, Durante M, Minervini F, Garbetta A, Cardinali A, D'Antuono I, Caretto S, Blanco A, Mita G.
Phytochemical Composition and Anti-Inflammatory Activity of Extracts from the Whole-Meal Flour of Italian Durum Wheat Cultivars. International Journal of Molecular Sciences. 2015; 16(2):3512-3527.
https://doi.org/10.3390/ijms16023512
Chicago/Turabian Style
Laddomada, Barbara, Miriana Durante, Fiorenza Minervini, Antonella Garbetta, Angela Cardinali, Isabella D'Antuono, Sofia Caretto, Antonio Blanco, and Giovanni Mita.
2015. "Phytochemical Composition and Anti-Inflammatory Activity of Extracts from the Whole-Meal Flour of Italian Durum Wheat Cultivars" International Journal of Molecular Sciences 16, no. 2: 3512-3527.
https://doi.org/10.3390/ijms16023512
APA Style
Laddomada, B., Durante, M., Minervini, F., Garbetta, A., Cardinali, A., D'Antuono, I., Caretto, S., Blanco, A., & Mita, G.
(2015). Phytochemical Composition and Anti-Inflammatory Activity of Extracts from the Whole-Meal Flour of Italian Durum Wheat Cultivars. International Journal of Molecular Sciences, 16(2), 3512-3527.
https://doi.org/10.3390/ijms16023512
