Basilicata, M.G.; Pepe, G.; Adesso, S.; Ostacolo, C.; Sala, M.; Sommella, E.; Scala, M.C.; Messore, A.; Autore, G.; Marzocco, S.;
et al. Antioxidant Properties of Buffalo-Milk Dairy Products: A β-Lg Peptide Released after Gastrointestinal Digestion of Buffalo Ricotta Cheese Reduces Oxidative Stress in Intestinal Epithelial Cells. Int. J. Mol. Sci. 2018, 19, 1955.
https://doi.org/10.3390/ijms19071955
AMA Style
Basilicata MG, Pepe G, Adesso S, Ostacolo C, Sala M, Sommella E, Scala MC, Messore A, Autore G, Marzocco S,
et al. Antioxidant Properties of Buffalo-Milk Dairy Products: A β-Lg Peptide Released after Gastrointestinal Digestion of Buffalo Ricotta Cheese Reduces Oxidative Stress in Intestinal Epithelial Cells. International Journal of Molecular Sciences. 2018; 19(7):1955.
https://doi.org/10.3390/ijms19071955
Chicago/Turabian Style
Basilicata, Manuela Giovanna, Giacomo Pepe, Simona Adesso, Carmine Ostacolo, Marina Sala, Eduardo Sommella, Maria Carmina Scala, Antonella Messore, Giuseppina Autore, Stefania Marzocco,
and et al. 2018. "Antioxidant Properties of Buffalo-Milk Dairy Products: A β-Lg Peptide Released after Gastrointestinal Digestion of Buffalo Ricotta Cheese Reduces Oxidative Stress in Intestinal Epithelial Cells" International Journal of Molecular Sciences 19, no. 7: 1955.
https://doi.org/10.3390/ijms19071955
APA Style
Basilicata, M. G., Pepe, G., Adesso, S., Ostacolo, C., Sala, M., Sommella, E., Scala, M. C., Messore, A., Autore, G., Marzocco, S., & Campiglia, P.
(2018). Antioxidant Properties of Buffalo-Milk Dairy Products: A β-Lg Peptide Released after Gastrointestinal Digestion of Buffalo Ricotta Cheese Reduces Oxidative Stress in Intestinal Epithelial Cells. International Journal of Molecular Sciences, 19(7), 1955.
https://doi.org/10.3390/ijms19071955