MDPI and ACS Style
Urquiaga, I.; Troncoso, D.; Mackenna, M.J.; Urzúa, C.; Pérez, D.; Dicenta, S.; De la Cerda, P.M.; Amigo, L.; Carreño, J.C.; EcheverrÃa, G.;
et al. The Consumption of Beef Burgers Prepared with Wine Grape Pomace Flour Improves Fasting Glucose, Plasma Antioxidant Levels, and Oxidative Damage Markers in Humans: A Controlled Trial. Nutrients 2018, 10, 1388.
https://doi.org/10.3390/nu10101388
AMA Style
Urquiaga I, Troncoso D, Mackenna MJ, Urzúa C, Pérez D, Dicenta S, De la Cerda PM, Amigo L, Carreño JC, EcheverrÃa G,
et al. The Consumption of Beef Burgers Prepared with Wine Grape Pomace Flour Improves Fasting Glucose, Plasma Antioxidant Levels, and Oxidative Damage Markers in Humans: A Controlled Trial. Nutrients. 2018; 10(10):1388.
https://doi.org/10.3390/nu10101388
Chicago/Turabian Style
Urquiaga, Inés, Danitza Troncoso, Maria José Mackenna, Catalina Urzúa, Druso Pérez, Sara Dicenta, Paula MarÃa De la Cerda, Ludwig Amigo, Juan Carlos Carreño, Guadalupe EcheverrÃa,
and et al. 2018. "The Consumption of Beef Burgers Prepared with Wine Grape Pomace Flour Improves Fasting Glucose, Plasma Antioxidant Levels, and Oxidative Damage Markers in Humans: A Controlled Trial" Nutrients 10, no. 10: 1388.
https://doi.org/10.3390/nu10101388