Sánchez-Gutiérrez, M.; Bascón-Villegas, I.; Rodríguez, A.; Pérez-Rodríguez, F.; Fernández-Prior, Á.; Rosal, A.; Carrasco, E.
Valorisation of Olea europaea L. Olive Leaves through the Evaluation of Their Extracts: Antioxidant and Antimicrobial Activity. Foods 2021, 10, 966.
https://doi.org/10.3390/foods10050966
AMA Style
Sánchez-Gutiérrez M, Bascón-Villegas I, Rodríguez A, Pérez-Rodríguez F, Fernández-Prior Á, Rosal A, Carrasco E.
Valorisation of Olea europaea L. Olive Leaves through the Evaluation of Their Extracts: Antioxidant and Antimicrobial Activity. Foods. 2021; 10(5):966.
https://doi.org/10.3390/foods10050966
Chicago/Turabian Style
Sánchez-Gutiérrez, Mónica, Isabel Bascón-Villegas, Alejandro Rodríguez, Fernando Pérez-Rodríguez, África Fernández-Prior, Antonio Rosal, and Elena Carrasco.
2021. "Valorisation of Olea europaea L. Olive Leaves through the Evaluation of Their Extracts: Antioxidant and Antimicrobial Activity" Foods 10, no. 5: 966.
https://doi.org/10.3390/foods10050966
APA Style
Sánchez-Gutiérrez, M., Bascón-Villegas, I., Rodríguez, A., Pérez-Rodríguez, F., Fernández-Prior, Á., Rosal, A., & Carrasco, E.
(2021). Valorisation of Olea europaea L. Olive Leaves through the Evaluation of Their Extracts: Antioxidant and Antimicrobial Activity. Foods, 10(5), 966.
https://doi.org/10.3390/foods10050966