Georgakouli, K.; Mpesios, A.; Kouretas, D.; Petrotos, K.; Mitsagga, C.; Giavasis, I.; Jamurtas, A.Z.
The Effects of an Olive Fruit Polyphenol-Enriched Yogurt on Body Composition, Blood Redox Status, Physiological and Metabolic Parameters and Yogurt Microflora. Nutrients 2016, 8, 344.
https://doi.org/10.3390/nu8060344
AMA Style
Georgakouli K, Mpesios A, Kouretas D, Petrotos K, Mitsagga C, Giavasis I, Jamurtas AZ.
The Effects of an Olive Fruit Polyphenol-Enriched Yogurt on Body Composition, Blood Redox Status, Physiological and Metabolic Parameters and Yogurt Microflora. Nutrients. 2016; 8(6):344.
https://doi.org/10.3390/nu8060344
Chicago/Turabian Style
Georgakouli, Kalliopi, Anastasios Mpesios, Demetrios Kouretas, Konstantinos Petrotos, Chrysanthi Mitsagga, Ioannis Giavasis, and Athanasios Z. Jamurtas.
2016. "The Effects of an Olive Fruit Polyphenol-Enriched Yogurt on Body Composition, Blood Redox Status, Physiological and Metabolic Parameters and Yogurt Microflora" Nutrients 8, no. 6: 344.
https://doi.org/10.3390/nu8060344
APA Style
Georgakouli, K., Mpesios, A., Kouretas, D., Petrotos, K., Mitsagga, C., Giavasis, I., & Jamurtas, A. Z.
(2016). The Effects of an Olive Fruit Polyphenol-Enriched Yogurt on Body Composition, Blood Redox Status, Physiological and Metabolic Parameters and Yogurt Microflora. Nutrients, 8(6), 344.
https://doi.org/10.3390/nu8060344