Xie, P.; Cecchi, L.; Bellumori, M.; Balli, D.; Giovannelli, L.; Huang, L.; Mulinacci, N.
Phenolic Compounds and Triterpenes in Different Olive Tissues and Olive Oil By-Products, and Cytotoxicity on Human Colorectal Cancer Cells: The Case of Frantoio, Moraiolo and Leccino Cultivars (Olea europaea L.). Foods 2021, 10, 2823.
https://doi.org/10.3390/foods10112823
AMA Style
Xie P, Cecchi L, Bellumori M, Balli D, Giovannelli L, Huang L, Mulinacci N.
Phenolic Compounds and Triterpenes in Different Olive Tissues and Olive Oil By-Products, and Cytotoxicity on Human Colorectal Cancer Cells: The Case of Frantoio, Moraiolo and Leccino Cultivars (Olea europaea L.). Foods. 2021; 10(11):2823.
https://doi.org/10.3390/foods10112823
Chicago/Turabian Style
Xie, Pujun, Lorenzo Cecchi, Maria Bellumori, Diletta Balli, Lisa Giovannelli, Lixin Huang, and Nadia Mulinacci.
2021. "Phenolic Compounds and Triterpenes in Different Olive Tissues and Olive Oil By-Products, and Cytotoxicity on Human Colorectal Cancer Cells: The Case of Frantoio, Moraiolo and Leccino Cultivars (Olea europaea L.)" Foods 10, no. 11: 2823.
https://doi.org/10.3390/foods10112823
APA Style
Xie, P., Cecchi, L., Bellumori, M., Balli, D., Giovannelli, L., Huang, L., & Mulinacci, N.
(2021). Phenolic Compounds and Triterpenes in Different Olive Tissues and Olive Oil By-Products, and Cytotoxicity on Human Colorectal Cancer Cells: The Case of Frantoio, Moraiolo and Leccino Cultivars (Olea europaea L.). Foods, 10(11), 2823.
https://doi.org/10.3390/foods10112823
