Grown to be Blue—Antioxidant Properties and Health Effects of Colored Vegetables. Part I: Root Vegetables
Petropoulos, S.A.; Sampaio, S.L.; Di Gioia, F.; Tzortzakis, N.; Rouphael, Y.; Kyriacou, M.C.; Ferreira, I. Grown to be Blue—Antioxidant Properties and Health Effects of Colored Vegetables. Part I: Root Vegetables. Antioxidants 2019, 8, 617. https://doi.org/10.3390/antiox8120617
Petropoulos SA, Sampaio SL, Di Gioia F, Tzortzakis N, Rouphael Y, Kyriacou MC, Ferreira I. Grown to be Blue—Antioxidant Properties and Health Effects of Colored Vegetables. Part I: Root Vegetables. Antioxidants. 2019; 8(12):617. https://doi.org/10.3390/antiox8120617
Chicago/Turabian StylePetropoulos, Spyridon A., Shirley L. Sampaio, Francesco Di Gioia, Nikos Tzortzakis, Youssef Rouphael, Marios C. Kyriacou, and Isabel Ferreira. 2019. "Grown to be Blue—Antioxidant Properties and Health Effects of Colored Vegetables. Part I: Root Vegetables" Antioxidants 8, no. 12: 617. https://doi.org/10.3390/antiox8120617