Gabriele, M.; Arouna, N.; Árvay, J.; Longo, V.; Pucci, L.
Sourdough Fermentation Improves the Antioxidant, Antihypertensive, and Anti-Inflammatory Properties of Triticum dicoccum. Int. J. Mol. Sci. 2023, 24, 6283.
https://doi.org/10.3390/ijms24076283
AMA Style
Gabriele M, Arouna N, Árvay J, Longo V, Pucci L.
Sourdough Fermentation Improves the Antioxidant, Antihypertensive, and Anti-Inflammatory Properties of Triticum dicoccum. International Journal of Molecular Sciences. 2023; 24(7):6283.
https://doi.org/10.3390/ijms24076283
Chicago/Turabian Style
Gabriele, Morena, Nafiou Arouna, Július Árvay, Vincenzo Longo, and Laura Pucci.
2023. "Sourdough Fermentation Improves the Antioxidant, Antihypertensive, and Anti-Inflammatory Properties of Triticum dicoccum" International Journal of Molecular Sciences 24, no. 7: 6283.
https://doi.org/10.3390/ijms24076283
APA Style
Gabriele, M., Arouna, N., Árvay, J., Longo, V., & Pucci, L.
(2023). Sourdough Fermentation Improves the Antioxidant, Antihypertensive, and Anti-Inflammatory Properties of Triticum dicoccum. International Journal of Molecular Sciences, 24(7), 6283.
https://doi.org/10.3390/ijms24076283