Navajas-Porras, B.; Pérez-Burillo, S.; Valverde-Moya, Á.; Hinojosa-Nogueira, D.; Pastoriza, S.; Rufián-Henares, J.Á.
Effect of Cooking Methods on the Antioxidant Capacity of Foods of Animal Origin Submitted to In Vitro Digestion-Fermentation. Antioxidants 2021, 10, 445.
https://doi.org/10.3390/antiox10030445
AMA Style
Navajas-Porras B, Pérez-Burillo S, Valverde-Moya Á, Hinojosa-Nogueira D, Pastoriza S, Rufián-Henares JÁ.
Effect of Cooking Methods on the Antioxidant Capacity of Foods of Animal Origin Submitted to In Vitro Digestion-Fermentation. Antioxidants. 2021; 10(3):445.
https://doi.org/10.3390/antiox10030445
Chicago/Turabian Style
Navajas-Porras, Beatriz, Sergio Pérez-Burillo, Álvaro Valverde-Moya, Daniel Hinojosa-Nogueira, Silvia Pastoriza, and José Ángel Rufián-Henares.
2021. "Effect of Cooking Methods on the Antioxidant Capacity of Foods of Animal Origin Submitted to In Vitro Digestion-Fermentation" Antioxidants 10, no. 3: 445.
https://doi.org/10.3390/antiox10030445
APA Style
Navajas-Porras, B., Pérez-Burillo, S., Valverde-Moya, Á., Hinojosa-Nogueira, D., Pastoriza, S., & Rufián-Henares, J. Á.
(2021). Effect of Cooking Methods on the Antioxidant Capacity of Foods of Animal Origin Submitted to In Vitro Digestion-Fermentation. Antioxidants, 10(3), 445.
https://doi.org/10.3390/antiox10030445