Abdel-Aal, E.-S.M.; Rabalski, I.; Carey, C.; Gamel, T.H.
Bioaccessibility and Cellular Uptake of Lutein, Zeaxanthin and Ferulic Acid from Muffins and Breads Made from Hairless Canary Seed, Wheat and Corn Blends. Foods 2023, 12, 1307.
https://doi.org/10.3390/foods12061307
AMA Style
Abdel-Aal E-SM, Rabalski I, Carey C, Gamel TH.
Bioaccessibility and Cellular Uptake of Lutein, Zeaxanthin and Ferulic Acid from Muffins and Breads Made from Hairless Canary Seed, Wheat and Corn Blends. Foods. 2023; 12(6):1307.
https://doi.org/10.3390/foods12061307
Chicago/Turabian Style
Abdel-Aal, El-Sayed M., Iwona Rabalski, Christine Carey, and Tamer H. Gamel.
2023. "Bioaccessibility and Cellular Uptake of Lutein, Zeaxanthin and Ferulic Acid from Muffins and Breads Made from Hairless Canary Seed, Wheat and Corn Blends" Foods 12, no. 6: 1307.
https://doi.org/10.3390/foods12061307
APA Style
Abdel-Aal, E.-S. M., Rabalski, I., Carey, C., & Gamel, T. H.
(2023). Bioaccessibility and Cellular Uptake of Lutein, Zeaxanthin and Ferulic Acid from Muffins and Breads Made from Hairless Canary Seed, Wheat and Corn Blends. Foods, 12(6), 1307.
https://doi.org/10.3390/foods12061307