Bakir, S.; Toydemir, G.; Boyacioglu, D.; Beekwilder, J.; Capanoglu, E.
Fruit Antioxidants during Vinegar Processing: Changes in Content and in Vitro Bio-Accessibility. Int. J. Mol. Sci. 2016, 17, 1658.
https://doi.org/10.3390/ijms17101658
AMA Style
Bakir S, Toydemir G, Boyacioglu D, Beekwilder J, Capanoglu E.
Fruit Antioxidants during Vinegar Processing: Changes in Content and in Vitro Bio-Accessibility. International Journal of Molecular Sciences. 2016; 17(10):1658.
https://doi.org/10.3390/ijms17101658
Chicago/Turabian Style
Bakir, Sena, Gamze Toydemir, Dilek Boyacioglu, Jules Beekwilder, and Esra Capanoglu.
2016. "Fruit Antioxidants during Vinegar Processing: Changes in Content and in Vitro Bio-Accessibility" International Journal of Molecular Sciences 17, no. 10: 1658.
https://doi.org/10.3390/ijms17101658
APA Style
Bakir, S., Toydemir, G., Boyacioglu, D., Beekwilder, J., & Capanoglu, E.
(2016). Fruit Antioxidants during Vinegar Processing: Changes in Content and in Vitro Bio-Accessibility. International Journal of Molecular Sciences, 17(10), 1658.
https://doi.org/10.3390/ijms17101658