Parilli-Moser, I.; DomÃnguez-López, I.; Arancibia-Riveros, C.; Marhuenda-Muñoz, M.; Vallverdú-Queralt, A.; Hurtado-Barroso, S.; Lamuela-Raventós, R.M.
Effect of Crushing Peanuts on Fatty Acid and Phenolic Bioaccessibility: A Long-Term Study. Antioxidants 2022, 11, 423.
https://doi.org/10.3390/antiox11020423
AMA Style
Parilli-Moser I, DomÃnguez-López I, Arancibia-Riveros C, Marhuenda-Muñoz M, Vallverdú-Queralt A, Hurtado-Barroso S, Lamuela-Raventós RM.
Effect of Crushing Peanuts on Fatty Acid and Phenolic Bioaccessibility: A Long-Term Study. Antioxidants. 2022; 11(2):423.
https://doi.org/10.3390/antiox11020423
Chicago/Turabian Style
Parilli-Moser, Isabella, Inés DomÃnguez-López, Camila Arancibia-Riveros, MarÃa Marhuenda-Muñoz, Anna Vallverdú-Queralt, Sara Hurtado-Barroso, and Rosa M. Lamuela-Raventós.
2022. "Effect of Crushing Peanuts on Fatty Acid and Phenolic Bioaccessibility: A Long-Term Study" Antioxidants 11, no. 2: 423.
https://doi.org/10.3390/antiox11020423
APA Style
Parilli-Moser, I., DomÃnguez-López, I., Arancibia-Riveros, C., Marhuenda-Muñoz, M., Vallverdú-Queralt, A., Hurtado-Barroso, S., & Lamuela-Raventós, R. M.
(2022). Effect of Crushing Peanuts on Fatty Acid and Phenolic Bioaccessibility: A Long-Term Study. Antioxidants, 11(2), 423.
https://doi.org/10.3390/antiox11020423