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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

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

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