Razola-DÃaz, M.d.C.; De Montijo-Prieto, S.; Guerra-Hernández, E.J.; Jiménez-Valera, M.; Ruiz-Bravo, A.; Gómez-Caravaca, A.M.; Verardo, V.
Fermentation of Orange Peels by Lactic Acid Bacteria: Impact on Phenolic Composition and Antioxidant Activity. Foods 2024, 13, 1212.
https://doi.org/10.3390/foods13081212
AMA Style
Razola-DÃaz MdC, De Montijo-Prieto S, Guerra-Hernández EJ, Jiménez-Valera M, Ruiz-Bravo A, Gómez-Caravaca AM, Verardo V.
Fermentation of Orange Peels by Lactic Acid Bacteria: Impact on Phenolic Composition and Antioxidant Activity. Foods. 2024; 13(8):1212.
https://doi.org/10.3390/foods13081212
Chicago/Turabian Style
Razola-DÃaz, MarÃa del Carmen, Soumi De Montijo-Prieto, Eduardo Jesús Guerra-Hernández, MarÃa Jiménez-Valera, Alfonso Ruiz-Bravo, Ana MarÃa Gómez-Caravaca, and Vito Verardo.
2024. "Fermentation of Orange Peels by Lactic Acid Bacteria: Impact on Phenolic Composition and Antioxidant Activity" Foods 13, no. 8: 1212.
https://doi.org/10.3390/foods13081212
APA Style
Razola-DÃaz, M. d. C., De Montijo-Prieto, S., Guerra-Hernández, E. J., Jiménez-Valera, M., Ruiz-Bravo, A., Gómez-Caravaca, A. M., & Verardo, V.
(2024). Fermentation of Orange Peels by Lactic Acid Bacteria: Impact on Phenolic Composition and Antioxidant Activity. Foods, 13(8), 1212.
https://doi.org/10.3390/foods13081212
