Cid-Gallegos, M.S.; Sánchez-Chino, X.M.; Álvarez-González, I.; Madrigal-Bujaidar, E.; Vásquez-Garzón, V.R.; Baltiérrez-Hoyos, R.; Villa-Treviño, S.; Dávila-Ortíz, G.; Jiménez-Martínez, C.
Modification of In Vitro and In Vivo Antioxidant Activity by Consumption of Cooked Chickpea in a Colon Cancer Model. Nutrients 2020, 12, 2572.
https://doi.org/10.3390/nu12092572
AMA Style
Cid-Gallegos MS, Sánchez-Chino XM, Álvarez-González I, Madrigal-Bujaidar E, Vásquez-Garzón VR, Baltiérrez-Hoyos R, Villa-Treviño S, Dávila-Ortíz G, Jiménez-Martínez C.
Modification of In Vitro and In Vivo Antioxidant Activity by Consumption of Cooked Chickpea in a Colon Cancer Model. Nutrients. 2020; 12(9):2572.
https://doi.org/10.3390/nu12092572
Chicago/Turabian Style
Cid-Gallegos, María S., Xariss M. Sánchez-Chino, Isela Álvarez-González, Eduardo Madrigal-Bujaidar, Verónica R. Vásquez-Garzón, Rafael Baltiérrez-Hoyos, Saúl Villa-Treviño, Gloria Dávila-Ortíz, and Cristian Jiménez-Martínez.
2020. "Modification of In Vitro and In Vivo Antioxidant Activity by Consumption of Cooked Chickpea in a Colon Cancer Model" Nutrients 12, no. 9: 2572.
https://doi.org/10.3390/nu12092572
APA Style
Cid-Gallegos, M. S., Sánchez-Chino, X. M., Álvarez-González, I., Madrigal-Bujaidar, E., Vásquez-Garzón, V. R., Baltiérrez-Hoyos, R., Villa-Treviño, S., Dávila-Ortíz, G., & Jiménez-Martínez, C.
(2020). Modification of In Vitro and In Vivo Antioxidant Activity by Consumption of Cooked Chickpea in a Colon Cancer Model. Nutrients, 12(9), 2572.
https://doi.org/10.3390/nu12092572
