Schmidt, M.; Hopfhauer, S.; Schwarzenbolz, U.; Böhm, V.
High-Pressure Processing of Kale: Effects on the Extractability, In Vitro Bioaccessibility of Carotenoids & Vitamin E and the Lipophilic Antioxidant Capacity. Antioxidants 2021, 10, 1688.
https://doi.org/10.3390/antiox10111688
AMA Style
Schmidt M, Hopfhauer S, Schwarzenbolz U, Böhm V.
High-Pressure Processing of Kale: Effects on the Extractability, In Vitro Bioaccessibility of Carotenoids & Vitamin E and the Lipophilic Antioxidant Capacity. Antioxidants. 2021; 10(11):1688.
https://doi.org/10.3390/antiox10111688
Chicago/Turabian Style
Schmidt, Mario, Sofia Hopfhauer, Uwe Schwarzenbolz, and Volker Böhm.
2021. "High-Pressure Processing of Kale: Effects on the Extractability, In Vitro Bioaccessibility of Carotenoids & Vitamin E and the Lipophilic Antioxidant Capacity" Antioxidants 10, no. 11: 1688.
https://doi.org/10.3390/antiox10111688
APA Style
Schmidt, M., Hopfhauer, S., Schwarzenbolz, U., & Böhm, V.
(2021). High-Pressure Processing of Kale: Effects on the Extractability, In Vitro Bioaccessibility of Carotenoids & Vitamin E and the Lipophilic Antioxidant Capacity. Antioxidants, 10(11), 1688.
https://doi.org/10.3390/antiox10111688