Di Matteo, A.; Paolillo, A.; Ciriaco, L.; Silva, J.L.d.; Pascale, S.D.; Izzo, L.
Effect of Cooking and in vitro Digestion on the Polyphenols and Antioxidant Properties of Asparagus officinalis L. cultivars. Foods 2025, 14, 2367.
https://doi.org/10.3390/foods14132367
AMA Style
Di Matteo A, Paolillo A, Ciriaco L, Silva JLd, Pascale SD, Izzo L.
Effect of Cooking and in vitro Digestion on the Polyphenols and Antioxidant Properties of Asparagus officinalis L. cultivars. Foods. 2025; 14(13):2367.
https://doi.org/10.3390/foods14132367
Chicago/Turabian Style
Di Matteo, Angela, Antonio Paolillo, Lidia Ciriaco, Juliane Lima da Silva, Stefania De Pascale, and Luana Izzo.
2025. "Effect of Cooking and in vitro Digestion on the Polyphenols and Antioxidant Properties of Asparagus officinalis L. cultivars" Foods 14, no. 13: 2367.
https://doi.org/10.3390/foods14132367
APA Style
Di Matteo, A., Paolillo, A., Ciriaco, L., Silva, J. L. d., Pascale, S. D., & Izzo, L.
(2025). Effect of Cooking and in vitro Digestion on the Polyphenols and Antioxidant Properties of Asparagus officinalis L. cultivars. Foods, 14(13), 2367.
https://doi.org/10.3390/foods14132367