MejÃas, N.; Vega-Galvez, A.; Gomez-Perez, L.S.; Pasten, A.; Uribe, E.; Cortés, A.; Valenzuela-Barra, G.; Camus, J.; Delporte, C.; Bernal, G.
Health-Promoting Properties of Processed Red Cabbage (Brassica oleracea var. capitata f. rubra): Effects of Drying Methods on Bio-Compound Retention. Foods 2024, 13, 830.
https://doi.org/10.3390/foods13060830
AMA Style
MejÃas N, Vega-Galvez A, Gomez-Perez LS, Pasten A, Uribe E, Cortés A, Valenzuela-Barra G, Camus J, Delporte C, Bernal G.
Health-Promoting Properties of Processed Red Cabbage (Brassica oleracea var. capitata f. rubra): Effects of Drying Methods on Bio-Compound Retention. Foods. 2024; 13(6):830.
https://doi.org/10.3390/foods13060830
Chicago/Turabian Style
MejÃas, Nicol, Antonio Vega-Galvez, Luis S. Gomez-Perez, Alexis Pasten, Elsa Uribe, Anielka Cortés, Gabriela Valenzuela-Barra, Javiera Camus, Carla Delporte, and Giuliano Bernal.
2024. "Health-Promoting Properties of Processed Red Cabbage (Brassica oleracea var. capitata f. rubra): Effects of Drying Methods on Bio-Compound Retention" Foods 13, no. 6: 830.
https://doi.org/10.3390/foods13060830
APA Style
MejÃas, N., Vega-Galvez, A., Gomez-Perez, L. S., Pasten, A., Uribe, E., Cortés, A., Valenzuela-Barra, G., Camus, J., Delporte, C., & Bernal, G.
(2024). Health-Promoting Properties of Processed Red Cabbage (Brassica oleracea var. capitata f. rubra): Effects of Drying Methods on Bio-Compound Retention. Foods, 13(6), 830.
https://doi.org/10.3390/foods13060830
