Cefola, M.; Moccia, S.; Carbone, V.; Minasi, P.; Pace, B.; Palumbo, M.; Russo, G.L.; Russo, M.
Chemical Composition and Biological Activity of Phenolic Compounds and Carotenoids Extracted from Yellow-Purple Polignano Carrots. Foods 2026, 15, 1586.
https://doi.org/10.3390/foods15091586
AMA Style
Cefola M, Moccia S, Carbone V, Minasi P, Pace B, Palumbo M, Russo GL, Russo M.
Chemical Composition and Biological Activity of Phenolic Compounds and Carotenoids Extracted from Yellow-Purple Polignano Carrots. Foods. 2026; 15(9):1586.
https://doi.org/10.3390/foods15091586
Chicago/Turabian Style
Cefola, Maria, Stefania Moccia, Virginia Carbone, Paola Minasi, Bernardo Pace, Michela Palumbo, Gian Luigi Russo, and Maria Russo.
2026. "Chemical Composition and Biological Activity of Phenolic Compounds and Carotenoids Extracted from Yellow-Purple Polignano Carrots" Foods 15, no. 9: 1586.
https://doi.org/10.3390/foods15091586
APA Style
Cefola, M., Moccia, S., Carbone, V., Minasi, P., Pace, B., Palumbo, M., Russo, G. L., & Russo, M.
(2026). Chemical Composition and Biological Activity of Phenolic Compounds and Carotenoids Extracted from Yellow-Purple Polignano Carrots. Foods, 15(9), 1586.
https://doi.org/10.3390/foods15091586