Jiménez-Pulido, I.J.; MartÃn-Diana, A.B.; Tomé-Sánchez, I.; de Luis, D.; MartÃnez-Villaluenga, C.; Rico, D.
Boosting Synergistic Antioxidant and Anti-Inflammatory Properties Blending Cereal-Based Nutraceuticals Produced Using Sprouting and Hydrolysis Tools. Foods 2024, 13, 1868.
https://doi.org/10.3390/foods13121868
AMA Style
Jiménez-Pulido IJ, MartÃn-Diana AB, Tomé-Sánchez I, de Luis D, MartÃnez-Villaluenga C, Rico D.
Boosting Synergistic Antioxidant and Anti-Inflammatory Properties Blending Cereal-Based Nutraceuticals Produced Using Sprouting and Hydrolysis Tools. Foods. 2024; 13(12):1868.
https://doi.org/10.3390/foods13121868
Chicago/Turabian Style
Jiménez-Pulido, Iván Jesús, Ana Belén MartÃn-Diana, Irene Tomé-Sánchez, Daniel de Luis, Cristina MartÃnez-Villaluenga, and Daniel Rico.
2024. "Boosting Synergistic Antioxidant and Anti-Inflammatory Properties Blending Cereal-Based Nutraceuticals Produced Using Sprouting and Hydrolysis Tools" Foods 13, no. 12: 1868.
https://doi.org/10.3390/foods13121868
APA Style
Jiménez-Pulido, I. J., MartÃn-Diana, A. B., Tomé-Sánchez, I., de Luis, D., MartÃnez-Villaluenga, C., & Rico, D.
(2024). Boosting Synergistic Antioxidant and Anti-Inflammatory Properties Blending Cereal-Based Nutraceuticals Produced Using Sprouting and Hydrolysis Tools. Foods, 13(12), 1868.
https://doi.org/10.3390/foods13121868
