Order Article Reprints

Di Gioia F, Tzortzakis N, Rouphael Y, Kyriacou MC, Sampaio SL, C.F.R. Ferreira I, Petropoulos SA. Grown to Be Blue—Antioxidant Properties and Health Effects of Colored Vegetables. Part II: Leafy, Fruit, and Other Vegetables. Antioxidants. 2020; 9(2):97. https://doi.org/10.3390/antiox9020097

Di Gioia, Francesco, Nikolaos Tzortzakis, Youssef Rouphael, Marios C. Kyriacou, Shirley L. Sampaio, Isabel C.F.R. Ferreira, and Spyridon A. Petropoulos. 2020. "Grown to Be Blue—Antioxidant Properties and Health Effects of Colored Vegetables. Part II: Leafy, Fruit, and Other Vegetables" Antioxidants 9, no. 2: 97. https://doi.org/10.3390/antiox9020097

Di Gioia, F., Tzortzakis, N., Rouphael, Y., Kyriacou, M. C., Sampaio, S. L., C.F.R. Ferreira, I., & Petropoulos, S. A. (2020). Grown to Be Blue—Antioxidant Properties and Health Effects of Colored Vegetables. Part II: Leafy, Fruit, and Other Vegetables. Antioxidants, 9(2), 97. https://doi.org/10.3390/antiox9020097