Schmidt, L.; Vargas, B.K.; Monteiro, C.S.; Pappis, L.; Mello, R.d.O.; Machado, A.K.; Emanuelli, T.; Ayub, M.A.Z.; Moreira, J.C.F.; Augusti, P.R.
Bioavailable Phenolic Compounds from Olive Pomace Present Anti-Neuroinflammatory Potential on Microglia Cells. Foods 2023, 12, 4048.
https://doi.org/10.3390/foods12224048
AMA Style
Schmidt L, Vargas BK, Monteiro CS, Pappis L, Mello RdO, Machado AK, Emanuelli T, Ayub MAZ, Moreira JCF, Augusti PR.
Bioavailable Phenolic Compounds from Olive Pomace Present Anti-Neuroinflammatory Potential on Microglia Cells. Foods. 2023; 12(22):4048.
https://doi.org/10.3390/foods12224048
Chicago/Turabian Style
Schmidt, Luana, Bruna Krieger Vargas, Camila Sant’Anna Monteiro, Lauren Pappis, Renius de Oliveira Mello, Alencar Kolinski Machado, Tatiana Emanuelli, Marco Antônio Zachia Ayub, José Cláudio Fonseca Moreira, and Paula Rossini Augusti.
2023. "Bioavailable Phenolic Compounds from Olive Pomace Present Anti-Neuroinflammatory Potential on Microglia Cells" Foods 12, no. 22: 4048.
https://doi.org/10.3390/foods12224048
APA Style
Schmidt, L., Vargas, B. K., Monteiro, C. S., Pappis, L., Mello, R. d. O., Machado, A. K., Emanuelli, T., Ayub, M. A. Z., Moreira, J. C. F., & Augusti, P. R.
(2023). Bioavailable Phenolic Compounds from Olive Pomace Present Anti-Neuroinflammatory Potential on Microglia Cells. Foods, 12(22), 4048.
https://doi.org/10.3390/foods12224048