Article Versions Notes

Villalva M, Santoyo S, Salas-Pérez L, Siles-Sánchez MdlN, Rodríguez García-Risco M, Fornari T, Reglero G, Jaime L. Sustainable Extraction Techniques for Obtaining Antioxidant and Anti-Inflammatory Compounds from the Lamiaceae and Asteraceae Species. Foods. 2021; 10(9):2067. https://doi.org/10.3390/foods10092067

Villalva, Marisol, Susana Santoyo, Lilia Salas-Pérez, María de las Nieves Siles-Sánchez, Mónica Rodríguez García-Risco, Tiziana Fornari, Guillermo Reglero, and Laura Jaime. 2021. "Sustainable Extraction Techniques for Obtaining Antioxidant and Anti-Inflammatory Compounds from the Lamiaceae and Asteraceae Species" Foods 10, no. 9: 2067. https://doi.org/10.3390/foods10092067

Villalva, M., Santoyo, S., Salas-Pérez, L., Siles-Sánchez, M. d. l. N., Rodríguez García-Risco, M., Fornari, T., Reglero, G., & Jaime, L. (2021). Sustainable Extraction Techniques for Obtaining Antioxidant and Anti-Inflammatory Compounds from the Lamiaceae and Asteraceae Species. Foods, 10(9), 2067. https://doi.org/10.3390/foods10092067