Vento, M.; Della Croce, C.M.; Bellani, L.; Tassi, E.L.; Echeverria, M.C.; Giorgetti, L.
Effect of Sprouting, Fermentation and Cooking on Antioxidant Content and Total Antioxidant Activity in Quinoa and Amaranth. Int. J. Mol. Sci. 2024, 25, 10972.
https://doi.org/10.3390/ijms252010972
AMA Style
Vento M, Della Croce CM, Bellani L, Tassi EL, Echeverria MC, Giorgetti L.
Effect of Sprouting, Fermentation and Cooking on Antioxidant Content and Total Antioxidant Activity in Quinoa and Amaranth. International Journal of Molecular Sciences. 2024; 25(20):10972.
https://doi.org/10.3390/ijms252010972
Chicago/Turabian Style
Vento, Martina, Clara Maria Della Croce, Lorenza Bellani, Eliana Lanfranca Tassi, Maria Cristina Echeverria, and Lucia Giorgetti.
2024. "Effect of Sprouting, Fermentation and Cooking on Antioxidant Content and Total Antioxidant Activity in Quinoa and Amaranth" International Journal of Molecular Sciences 25, no. 20: 10972.
https://doi.org/10.3390/ijms252010972
APA Style
Vento, M., Della Croce, C. M., Bellani, L., Tassi, E. L., Echeverria, M. C., & Giorgetti, L.
(2024). Effect of Sprouting, Fermentation and Cooking on Antioxidant Content and Total Antioxidant Activity in Quinoa and Amaranth. International Journal of Molecular Sciences, 25(20), 10972.
https://doi.org/10.3390/ijms252010972
