Vega-Galvez, A.; Gomez-Perez, L.S.; Zepeda, F.; Vidal, R.L.; Grunenwald, F.; MejÃas, N.; Pasten, A.; Araya, M.; Ah-Hen, K.S.
Assessment of Bio-Compounds Content, Antioxidant Activity, and Neuroprotective Effect of Red Cabbage (Brassica oleracea var. Capitata rubra) Processed by Convective Drying at Different Temperatures. Antioxidants 2023, 12, 1789.
https://doi.org/10.3390/antiox12091789
AMA Style
Vega-Galvez A, Gomez-Perez LS, Zepeda F, Vidal RL, Grunenwald F, MejÃas N, Pasten A, Araya M, Ah-Hen KS.
Assessment of Bio-Compounds Content, Antioxidant Activity, and Neuroprotective Effect of Red Cabbage (Brassica oleracea var. Capitata rubra) Processed by Convective Drying at Different Temperatures. Antioxidants. 2023; 12(9):1789.
https://doi.org/10.3390/antiox12091789
Chicago/Turabian Style
Vega-Galvez, Antonio, Luis S. Gomez-Perez, Francisca Zepeda, René L. Vidal, Felipe Grunenwald, Nicol MejÃas, Alexis Pasten, Michael Araya, and Kong Shun Ah-Hen.
2023. "Assessment of Bio-Compounds Content, Antioxidant Activity, and Neuroprotective Effect of Red Cabbage (Brassica oleracea var. Capitata rubra) Processed by Convective Drying at Different Temperatures" Antioxidants 12, no. 9: 1789.
https://doi.org/10.3390/antiox12091789
APA Style
Vega-Galvez, A., Gomez-Perez, L. S., Zepeda, F., Vidal, R. L., Grunenwald, F., MejÃas, N., Pasten, A., Araya, M., & Ah-Hen, K. S.
(2023). Assessment of Bio-Compounds Content, Antioxidant Activity, and Neuroprotective Effect of Red Cabbage (Brassica oleracea var. Capitata rubra) Processed by Convective Drying at Different Temperatures. Antioxidants, 12(9), 1789.
https://doi.org/10.3390/antiox12091789
