Mateo-Fernández, M.; Alves-Martínez, P.; Del Río-Celestino, M.; Font, R.; Merinas-Amo, T.; Alonso-Moraga, Á.
Food Safety and Nutraceutical Potential of Caramel Colour Class IV Using In Vivo and In Vitro Assays. Foods 2019, 8, 392.
https://doi.org/10.3390/foods8090392
AMA Style
Mateo-Fernández M, Alves-Martínez P, Del Río-Celestino M, Font R, Merinas-Amo T, Alonso-Moraga Á.
Food Safety and Nutraceutical Potential of Caramel Colour Class IV Using In Vivo and In Vitro Assays. Foods. 2019; 8(9):392.
https://doi.org/10.3390/foods8090392
Chicago/Turabian Style
Mateo-Fernández, Marcos, Pilar Alves-Martínez, Mercedes Del Río-Celestino, Rafael Font, Tania Merinas-Amo, and Ángeles Alonso-Moraga.
2019. "Food Safety and Nutraceutical Potential of Caramel Colour Class IV Using In Vivo and In Vitro Assays" Foods 8, no. 9: 392.
https://doi.org/10.3390/foods8090392
APA Style
Mateo-Fernández, M., Alves-Martínez, P., Del Río-Celestino, M., Font, R., Merinas-Amo, T., & Alonso-Moraga, Á.
(2019). Food Safety and Nutraceutical Potential of Caramel Colour Class IV Using In Vivo and In Vitro Assays. Foods, 8(9), 392.
https://doi.org/10.3390/foods8090392