Montenegro-Landívar, M.F.; Tapia-Quirós, P.; Vecino, X.; Reig, M.; Valderrama, C.; Granados, M.; Cortina, J.L.; Saurina, J.
Recovery of Added-Value Compounds from Orange and Spinach Processing Residues: Green Extraction of Phenolic Compounds and Evaluation of Antioxidant Activity. Antioxidants 2021, 10, 1800.
https://doi.org/10.3390/antiox10111800
AMA Style
Montenegro-Landívar MF, Tapia-Quirós P, Vecino X, Reig M, Valderrama C, Granados M, Cortina JL, Saurina J.
Recovery of Added-Value Compounds from Orange and Spinach Processing Residues: Green Extraction of Phenolic Compounds and Evaluation of Antioxidant Activity. Antioxidants. 2021; 10(11):1800.
https://doi.org/10.3390/antiox10111800
Chicago/Turabian Style
Montenegro-Landívar, María Fernanda, Paulina Tapia-Quirós, Xanel Vecino, Mònica Reig, César Valderrama, Mercè Granados, José Luis Cortina, and Javier Saurina.
2021. "Recovery of Added-Value Compounds from Orange and Spinach Processing Residues: Green Extraction of Phenolic Compounds and Evaluation of Antioxidant Activity" Antioxidants 10, no. 11: 1800.
https://doi.org/10.3390/antiox10111800
APA Style
Montenegro-Landívar, M. F., Tapia-Quirós, P., Vecino, X., Reig, M., Valderrama, C., Granados, M., Cortina, J. L., & Saurina, J.
(2021). Recovery of Added-Value Compounds from Orange and Spinach Processing Residues: Green Extraction of Phenolic Compounds and Evaluation of Antioxidant Activity. Antioxidants, 10(11), 1800.
https://doi.org/10.3390/antiox10111800