Melini, F.; Lisciani, S.; Camilli, E.; Marconi, S.; Melini, V.
Effect of Cooking on Phenolic Compound Content and In Vitro Bioaccessibility in Sustainable Foods: A Case Study on Black Beans. Sustainability 2024, 16, 279.
https://doi.org/10.3390/su16010279
AMA Style
Melini F, Lisciani S, Camilli E, Marconi S, Melini V.
Effect of Cooking on Phenolic Compound Content and In Vitro Bioaccessibility in Sustainable Foods: A Case Study on Black Beans. Sustainability. 2024; 16(1):279.
https://doi.org/10.3390/su16010279
Chicago/Turabian Style
Melini, Francesca, Silvia Lisciani, Emanuela Camilli, Stefania Marconi, and Valentina Melini.
2024. "Effect of Cooking on Phenolic Compound Content and In Vitro Bioaccessibility in Sustainable Foods: A Case Study on Black Beans" Sustainability 16, no. 1: 279.
https://doi.org/10.3390/su16010279
APA Style
Melini, F., Lisciani, S., Camilli, E., Marconi, S., & Melini, V.
(2024). Effect of Cooking on Phenolic Compound Content and In Vitro Bioaccessibility in Sustainable Foods: A Case Study on Black Beans. Sustainability, 16(1), 279.
https://doi.org/10.3390/su16010279