Mandalari, G.; Parker, M.L.; Grundy, M.M.-L.; Grassby, T.; Smeriglio, A.; Bisignano, C.; Raciti, R.; Trombetta, D.; Baer, D.J.; Wilde, P.J.
Understanding the Effect of Particle Size and Processing on Almond Lipid Bioaccessibility through Microstructural Analysis: From Mastication to Faecal Collection. Nutrients 2018, 10, 213.
https://doi.org/10.3390/nu10020213
AMA Style
Mandalari G, Parker ML, Grundy MM-L, Grassby T, Smeriglio A, Bisignano C, Raciti R, Trombetta D, Baer DJ, Wilde PJ.
Understanding the Effect of Particle Size and Processing on Almond Lipid Bioaccessibility through Microstructural Analysis: From Mastication to Faecal Collection. Nutrients. 2018; 10(2):213.
https://doi.org/10.3390/nu10020213
Chicago/Turabian Style
Mandalari, Giuseppina, Mary L. Parker, Myriam M.-L. Grundy, Terri Grassby, Antonella Smeriglio, Carlo Bisignano, Roberto Raciti, Domenico Trombetta, David J. Baer, and Peter J. Wilde.
2018. "Understanding the Effect of Particle Size and Processing on Almond Lipid Bioaccessibility through Microstructural Analysis: From Mastication to Faecal Collection" Nutrients 10, no. 2: 213.
https://doi.org/10.3390/nu10020213
APA Style
Mandalari, G., Parker, M. L., Grundy, M. M.-L., Grassby, T., Smeriglio, A., Bisignano, C., Raciti, R., Trombetta, D., Baer, D. J., & Wilde, P. J.
(2018). Understanding the Effect of Particle Size and Processing on Almond Lipid Bioaccessibility through Microstructural Analysis: From Mastication to Faecal Collection. Nutrients, 10(2), 213.
https://doi.org/10.3390/nu10020213