Nartea, A.; Fanesi, B.; Falcone, P.M.; Pacetti, D.; Frega, N.G.; Lucci, P.
Impact of Mild Oven Cooking Treatments on Carotenoids and Tocopherols of Cheddar and Depurple Cauliflower (Brassica oleracea L. var. botrytis). Antioxidants 2021, 10, 196.
https://doi.org/10.3390/antiox10020196
AMA Style
Nartea A, Fanesi B, Falcone PM, Pacetti D, Frega NG, Lucci P.
Impact of Mild Oven Cooking Treatments on Carotenoids and Tocopherols of Cheddar and Depurple Cauliflower (Brassica oleracea L. var. botrytis). Antioxidants. 2021; 10(2):196.
https://doi.org/10.3390/antiox10020196
Chicago/Turabian Style
Nartea, Ancuta, Benedetta Fanesi, Pasquale Massimiliano Falcone, Deborah Pacetti, Natale Giuseppe Frega, and Paolo Lucci.
2021. "Impact of Mild Oven Cooking Treatments on Carotenoids and Tocopherols of Cheddar and Depurple Cauliflower (Brassica oleracea L. var. botrytis)" Antioxidants 10, no. 2: 196.
https://doi.org/10.3390/antiox10020196
APA Style
Nartea, A., Fanesi, B., Falcone, P. M., Pacetti, D., Frega, N. G., & Lucci, P.
(2021). Impact of Mild Oven Cooking Treatments on Carotenoids and Tocopherols of Cheddar and Depurple Cauliflower (Brassica oleracea L. var. botrytis). Antioxidants, 10(2), 196.
https://doi.org/10.3390/antiox10020196
