DÃaz, N.;                     Aqueveque, P.M.;                     Vallejos-Almirall, A.;                     Radrigán, R.;                     Zúñiga-López, M.C.;                     Folch-Cano, C.    
        Antioxidant Compound Adsorption in Polyvinylpolypyrrolidone from Chilean Carménère, Cabernet Sauvignon, and Merlot Grape Pomaces as Potential By-Products. Antioxidants 2022, 11, 2017.
    https://doi.org/10.3390/antiox11102017
    AMA Style
    
                                DÃaz N,                                 Aqueveque PM,                                 Vallejos-Almirall A,                                 Radrigán R,                                 Zúñiga-López MC,                                 Folch-Cano C.        
                Antioxidant Compound Adsorption in Polyvinylpolypyrrolidone from Chilean Carménère, Cabernet Sauvignon, and Merlot Grape Pomaces as Potential By-Products. Antioxidants. 2022; 11(10):2017.
        https://doi.org/10.3390/antiox11102017
    
    Chicago/Turabian Style
    
                                DÃaz, Nelson,                                 Pedro M. Aqueveque,                                 Alejandro Vallejos-Almirall,                                 Rudi Radrigán,                                 MarÃa C. Zúñiga-López,                                 and Christian Folch-Cano.        
                2022. "Antioxidant Compound Adsorption in Polyvinylpolypyrrolidone from Chilean Carménère, Cabernet Sauvignon, and Merlot Grape Pomaces as Potential By-Products" Antioxidants 11, no. 10: 2017.
        https://doi.org/10.3390/antiox11102017
    
    APA Style
    
                                DÃaz, N.,                                 Aqueveque, P. M.,                                 Vallejos-Almirall, A.,                                 Radrigán, R.,                                 Zúñiga-López, M. C.,                                 & Folch-Cano, C.        
        
        (2022). Antioxidant Compound Adsorption in Polyvinylpolypyrrolidone from Chilean Carménère, Cabernet Sauvignon, and Merlot Grape Pomaces as Potential By-Products. Antioxidants, 11(10), 2017.
        https://doi.org/10.3390/antiox11102017