Peiró, S.; Gordon, M.H.; Blanco, M.; Pérez-Llamas, F.; Segovia, F.; Almajano, M.P.
Modelling Extraction of White Tea Polyphenols: The Influence of Temperature and Ethanol Concentration. Antioxidants 2014, 3, 684-699.
https://doi.org/10.3390/antiox3040684
AMA Style
Peiró S, Gordon MH, Blanco M, Pérez-Llamas F, Segovia F, Almajano MP.
Modelling Extraction of White Tea Polyphenols: The Influence of Temperature and Ethanol Concentration. Antioxidants. 2014; 3(4):684-699.
https://doi.org/10.3390/antiox3040684
Chicago/Turabian Style
Peiró, Sara, Michael H. Gordon, Mónica Blanco, Francisca Pérez-Llamas, Francisco Segovia, and MarÃa Pilar Almajano.
2014. "Modelling Extraction of White Tea Polyphenols: The Influence of Temperature and Ethanol Concentration" Antioxidants 3, no. 4: 684-699.
https://doi.org/10.3390/antiox3040684
APA Style
Peiró, S., Gordon, M. H., Blanco, M., Pérez-Llamas, F., Segovia, F., & Almajano, M. P.
(2014). Modelling Extraction of White Tea Polyphenols: The Influence of Temperature and Ethanol Concentration. Antioxidants, 3(4), 684-699.
https://doi.org/10.3390/antiox3040684