Vargha, S.; Igual, M.; Miraballes, M.; Gámbaro, A.; GarcÃa-Segovia, P.; MartÃnez-Monzó, J.
Influence of Cooking Technique on Bioaccessibility of Bioactive Compounds in Vegetable Lentil Soup. Foods 2024, 13, 2405.
https://doi.org/10.3390/foods13152405
AMA Style
Vargha S, Igual M, Miraballes M, Gámbaro A, GarcÃa-Segovia P, MartÃnez-Monzó J.
Influence of Cooking Technique on Bioaccessibility of Bioactive Compounds in Vegetable Lentil Soup. Foods. 2024; 13(15):2405.
https://doi.org/10.3390/foods13152405
Chicago/Turabian Style
Vargha, SofÃa, Marta Igual, Marcelo Miraballes, Adriana Gámbaro, Purificación GarcÃa-Segovia, and Javier MartÃnez-Monzó.
2024. "Influence of Cooking Technique on Bioaccessibility of Bioactive Compounds in Vegetable Lentil Soup" Foods 13, no. 15: 2405.
https://doi.org/10.3390/foods13152405
APA Style
Vargha, S., Igual, M., Miraballes, M., Gámbaro, A., GarcÃa-Segovia, P., & MartÃnez-Monzó, J.
(2024). Influence of Cooking Technique on Bioaccessibility of Bioactive Compounds in Vegetable Lentil Soup. Foods, 13(15), 2405.
https://doi.org/10.3390/foods13152405