Navajas-Porras, B.; Pérez-Burillo, S.; Valverde-Moya, Á.J.; Hinojosa-Nogueira, D.; Pastoriza, S.; Rufián-Henares, J.Á.
Effect of Cooking Methods on the Antioxidant Capacity of Plant Foods Submitted to In Vitro Digestion–Fermentation. Antioxidants 2020, 9, 1312.
https://doi.org/10.3390/antiox9121312
AMA Style
Navajas-Porras B, Pérez-Burillo S, Valverde-Moya ÁJ, Hinojosa-Nogueira D, Pastoriza S, Rufián-Henares JÁ.
Effect of Cooking Methods on the Antioxidant Capacity of Plant Foods Submitted to In Vitro Digestion–Fermentation. Antioxidants. 2020; 9(12):1312.
https://doi.org/10.3390/antiox9121312
Chicago/Turabian Style
Navajas-Porras, Beatriz, Sergio Pérez-Burillo, Álvaro Jesús Valverde-Moya, Daniel Hinojosa-Nogueira, Silvia Pastoriza, and José Ángel Rufián-Henares.
2020. "Effect of Cooking Methods on the Antioxidant Capacity of Plant Foods Submitted to In Vitro Digestion–Fermentation" Antioxidants 9, no. 12: 1312.
https://doi.org/10.3390/antiox9121312
APA Style
Navajas-Porras, B., Pérez-Burillo, S., Valverde-Moya, Á. J., Hinojosa-Nogueira, D., Pastoriza, S., & Rufián-Henares, J. Á.
(2020). Effect of Cooking Methods on the Antioxidant Capacity of Plant Foods Submitted to In Vitro Digestion–Fermentation. Antioxidants, 9(12), 1312.
https://doi.org/10.3390/antiox9121312