Mejias, N.; Vega-Galvez, A.; Pasten, A.; Uribe, E.; Andrés, A.; Muñoz-Pina, S.; Khvostenko, K.; GarcÃa-Segovia, P.
Evaluating the Microstructure and Bioaccessibility of Bioactive Compounds and Antioxidant Activity After the Dehydration of Red Cabbage. Foods 2025, 14, 1932.
https://doi.org/10.3390/foods14111932
AMA Style
Mejias N, Vega-Galvez A, Pasten A, Uribe E, Andrés A, Muñoz-Pina S, Khvostenko K, GarcÃa-Segovia P.
Evaluating the Microstructure and Bioaccessibility of Bioactive Compounds and Antioxidant Activity After the Dehydration of Red Cabbage. Foods. 2025; 14(11):1932.
https://doi.org/10.3390/foods14111932
Chicago/Turabian Style
Mejias, Nicol, Antonio Vega-Galvez, Alexis Pasten, Elsa Uribe, Ana Andrés, Sara Muñoz-Pina, Kateryna Khvostenko, and Purificación GarcÃa-Segovia.
2025. "Evaluating the Microstructure and Bioaccessibility of Bioactive Compounds and Antioxidant Activity After the Dehydration of Red Cabbage" Foods 14, no. 11: 1932.
https://doi.org/10.3390/foods14111932
APA Style
Mejias, N., Vega-Galvez, A., Pasten, A., Uribe, E., Andrés, A., Muñoz-Pina, S., Khvostenko, K., & GarcÃa-Segovia, P.
(2025). Evaluating the Microstructure and Bioaccessibility of Bioactive Compounds and Antioxidant Activity After the Dehydration of Red Cabbage. Foods, 14(11), 1932.
https://doi.org/10.3390/foods14111932
