Kovačič, A.; Garcia-Aloy, M.; Masuero, D.; Sáez, V.; Brus, A.; Franceschi, P.; Vrhovšek, U.
Profiling Neuroactive Compounds in Organic, Conventional, and Processed Tomatoes. Foods 2025, 14, 3927.
https://doi.org/10.3390/foods14223927
AMA Style
Kovačič A, Garcia-Aloy M, Masuero D, Sáez V, Brus A, Franceschi P, Vrhovšek U.
Profiling Neuroactive Compounds in Organic, Conventional, and Processed Tomatoes. Foods. 2025; 14(22):3927.
https://doi.org/10.3390/foods14223927
Chicago/Turabian Style
Kovačič, Ana, Mar Garcia-Aloy, Domenico Masuero, Vania Sáez, Anže Brus, Pietro Franceschi, and Urška Vrhovšek.
2025. "Profiling Neuroactive Compounds in Organic, Conventional, and Processed Tomatoes" Foods 14, no. 22: 3927.
https://doi.org/10.3390/foods14223927
APA Style
Kovačič, A., Garcia-Aloy, M., Masuero, D., Sáez, V., Brus, A., Franceschi, P., & Vrhovšek, U.
(2025). Profiling Neuroactive Compounds in Organic, Conventional, and Processed Tomatoes. Foods, 14(22), 3927.
https://doi.org/10.3390/foods14223927