Bermúdez-Oria, A.; Rodríguez-Juan, E.; Rodríguez-Gutiérrez, G.; Fernández-Prior, Á.; Fernández-Bolaños, J.
Effect of the Olive Oil Extraction Process on the Formation of Complex Pectin–Polyphenols and Their Antioxidant and Antiproliferative Activities. Antioxidants 2021, 10, 1858.
https://doi.org/10.3390/antiox10121858
AMA Style
Bermúdez-Oria A, Rodríguez-Juan E, Rodríguez-Gutiérrez G, Fernández-Prior Á, Fernández-Bolaños J.
Effect of the Olive Oil Extraction Process on the Formation of Complex Pectin–Polyphenols and Their Antioxidant and Antiproliferative Activities. Antioxidants. 2021; 10(12):1858.
https://doi.org/10.3390/antiox10121858
Chicago/Turabian Style
Bermúdez-Oria, Alejandra, Elisa Rodríguez-Juan, Guillermo Rodríguez-Gutiérrez, África Fernández-Prior, and Juan Fernández-Bolaños.
2021. "Effect of the Olive Oil Extraction Process on the Formation of Complex Pectin–Polyphenols and Their Antioxidant and Antiproliferative Activities" Antioxidants 10, no. 12: 1858.
https://doi.org/10.3390/antiox10121858
APA Style
Bermúdez-Oria, A., Rodríguez-Juan, E., Rodríguez-Gutiérrez, G., Fernández-Prior, Á., & Fernández-Bolaños, J.
(2021). Effect of the Olive Oil Extraction Process on the Formation of Complex Pectin–Polyphenols and Their Antioxidant and Antiproliferative Activities. Antioxidants, 10(12), 1858.
https://doi.org/10.3390/antiox10121858
