Abbasi-Parizad, P.; De Nisi, P.; Adani, F.; Pepé Sciarria, T.; Squillace, P.; Scarafoni, A.; Iametti, S.; Scaglia, B.
Antioxidant and Anti-Inflammatory Activities of the Crude Extracts of Raw and Fermented Tomato Pomace and Their Correlations with Aglycate-Polyphenols. Antioxidants 2020, 9, 179.
https://doi.org/10.3390/antiox9020179
AMA Style
Abbasi-Parizad P, De Nisi P, Adani F, Pepé Sciarria T, Squillace P, Scarafoni A, Iametti S, Scaglia B.
Antioxidant and Anti-Inflammatory Activities of the Crude Extracts of Raw and Fermented Tomato Pomace and Their Correlations with Aglycate-Polyphenols. Antioxidants. 2020; 9(2):179.
https://doi.org/10.3390/antiox9020179
Chicago/Turabian Style
Abbasi-Parizad, Parisa, Patrizia De Nisi, Fabrizio Adani, Tommy Pepé Sciarria, Pietro Squillace, Alessio Scarafoni, Stefania Iametti, and Barbara Scaglia.
2020. "Antioxidant and Anti-Inflammatory Activities of the Crude Extracts of Raw and Fermented Tomato Pomace and Their Correlations with Aglycate-Polyphenols" Antioxidants 9, no. 2: 179.
https://doi.org/10.3390/antiox9020179
APA Style
Abbasi-Parizad, P., De Nisi, P., Adani, F., Pepé Sciarria, T., Squillace, P., Scarafoni, A., Iametti, S., & Scaglia, B.
(2020). Antioxidant and Anti-Inflammatory Activities of the Crude Extracts of Raw and Fermented Tomato Pomace and Their Correlations with Aglycate-Polyphenols. Antioxidants, 9(2), 179.
https://doi.org/10.3390/antiox9020179
