Ozturk, T.; Ávila-Gálvez, M.Á.; Mercier, S.; Vallejo, F.; Bred, A.; Fraisse, D.; Morand, C.; Pelvan, E.; Monfoulet, L.-E.; González-Sarrías, A.
Impact of Lactic Acid Bacteria Fermentation on (Poly)Phenolic Profile and In Vitro Antioxidant and Anti-Inflammatory Properties of Herbal Infusions. Antioxidants 2024, 13, 562.
https://doi.org/10.3390/antiox13050562
AMA Style
Ozturk T, Ávila-Gálvez MÁ, Mercier S, Vallejo F, Bred A, Fraisse D, Morand C, Pelvan E, Monfoulet L-E, González-Sarrías A.
Impact of Lactic Acid Bacteria Fermentation on (Poly)Phenolic Profile and In Vitro Antioxidant and Anti-Inflammatory Properties of Herbal Infusions. Antioxidants. 2024; 13(5):562.
https://doi.org/10.3390/antiox13050562
Chicago/Turabian Style
Ozturk, Tarik, María Ángeles Ávila-Gálvez, Sylvie Mercier, Fernando Vallejo, Alexis Bred, Didier Fraisse, Christine Morand, Ebru Pelvan, Laurent-Emmanuel Monfoulet, and Antonio González-Sarrías.
2024. "Impact of Lactic Acid Bacteria Fermentation on (Poly)Phenolic Profile and In Vitro Antioxidant and Anti-Inflammatory Properties of Herbal Infusions" Antioxidants 13, no. 5: 562.
https://doi.org/10.3390/antiox13050562
APA Style
Ozturk, T., Ávila-Gálvez, M. Á., Mercier, S., Vallejo, F., Bred, A., Fraisse, D., Morand, C., Pelvan, E., Monfoulet, L.-E., & González-Sarrías, A.
(2024). Impact of Lactic Acid Bacteria Fermentation on (Poly)Phenolic Profile and In Vitro Antioxidant and Anti-Inflammatory Properties of Herbal Infusions. Antioxidants, 13(5), 562.
https://doi.org/10.3390/antiox13050562