MartÃnez-Sánchez, S.M.; Pérez-Sánchez, H.; Antonio Gabaldón, J.; Abellán-Alemán, J.; Montoro-GarcÃa, S.
Multifunctional Peptides from Spanish Dry-Cured Pork Ham: Endothelial Responses and Molecular Modeling Studies. Int. J. Mol. Sci. 2019, 20, 4204.
https://doi.org/10.3390/ijms20174204
AMA Style
MartÃnez-Sánchez SM, Pérez-Sánchez H, Antonio Gabaldón J, Abellán-Alemán J, Montoro-GarcÃa S.
Multifunctional Peptides from Spanish Dry-Cured Pork Ham: Endothelial Responses and Molecular Modeling Studies. International Journal of Molecular Sciences. 2019; 20(17):4204.
https://doi.org/10.3390/ijms20174204
Chicago/Turabian Style
MartÃnez-Sánchez, Sara MarÃa, Horacio Pérez-Sánchez, José Antonio Gabaldón, José Abellán-Alemán, and Silvia Montoro-GarcÃa.
2019. "Multifunctional Peptides from Spanish Dry-Cured Pork Ham: Endothelial Responses and Molecular Modeling Studies" International Journal of Molecular Sciences 20, no. 17: 4204.
https://doi.org/10.3390/ijms20174204
APA Style
MartÃnez-Sánchez, S. M., Pérez-Sánchez, H., Antonio Gabaldón, J., Abellán-Alemán, J., & Montoro-GarcÃa, S.
(2019). Multifunctional Peptides from Spanish Dry-Cured Pork Ham: Endothelial Responses and Molecular Modeling Studies. International Journal of Molecular Sciences, 20(17), 4204.
https://doi.org/10.3390/ijms20174204