Costa, M.; Losada-Barreiro, S.; Magalhães, J.; Monteiro, L.S.; Bravo-DÃaz, C.; Paiva-Martins, F.
Effects of the Reactive Moiety of Phenolipids on Their Antioxidant Efficiency in Model Emulsified Systems. Foods 2021, 10, 1028.
https://doi.org/10.3390/foods10051028
AMA Style
Costa M, Losada-Barreiro S, Magalhães J, Monteiro LS, Bravo-DÃaz C, Paiva-Martins F.
Effects of the Reactive Moiety of Phenolipids on Their Antioxidant Efficiency in Model Emulsified Systems. Foods. 2021; 10(5):1028.
https://doi.org/10.3390/foods10051028
Chicago/Turabian Style
Costa, Marlene, Sonia Losada-Barreiro, Júlia Magalhães, LuÃs S. Monteiro, Carlos Bravo-DÃaz, and Fátima Paiva-Martins.
2021. "Effects of the Reactive Moiety of Phenolipids on Their Antioxidant Efficiency in Model Emulsified Systems" Foods 10, no. 5: 1028.
https://doi.org/10.3390/foods10051028
APA Style
Costa, M., Losada-Barreiro, S., Magalhães, J., Monteiro, L. S., Bravo-DÃaz, C., & Paiva-Martins, F.
(2021). Effects of the Reactive Moiety of Phenolipids on Their Antioxidant Efficiency in Model Emulsified Systems. Foods, 10(5), 1028.
https://doi.org/10.3390/foods10051028