Moreno-Ortega, A.; Pereira-Caro, G.; Ordóñez, J.L.; Moreno-Rojas, R.; Ortíz-Somovilla, V.; Moreno-Rojas, J.M.
Bioaccessibility of Bioactive Compounds of ‘Fresh Garlic’ and ‘Black Garlic’ through In Vitro Gastrointestinal Digestion. Foods 2020, 9, 1582.
https://doi.org/10.3390/foods9111582
AMA Style
Moreno-Ortega A, Pereira-Caro G, Ordóñez JL, Moreno-Rojas R, Ortíz-Somovilla V, Moreno-Rojas JM.
Bioaccessibility of Bioactive Compounds of ‘Fresh Garlic’ and ‘Black Garlic’ through In Vitro Gastrointestinal Digestion. Foods. 2020; 9(11):1582.
https://doi.org/10.3390/foods9111582
Chicago/Turabian Style
Moreno-Ortega, Alicia, Gema Pereira-Caro, José Luis Ordóñez, Rafael Moreno-Rojas, Víctor Ortíz-Somovilla, and José Manuel Moreno-Rojas.
2020. "Bioaccessibility of Bioactive Compounds of ‘Fresh Garlic’ and ‘Black Garlic’ through In Vitro Gastrointestinal Digestion" Foods 9, no. 11: 1582.
https://doi.org/10.3390/foods9111582
APA Style
Moreno-Ortega, A., Pereira-Caro, G., Ordóñez, J. L., Moreno-Rojas, R., Ortíz-Somovilla, V., & Moreno-Rojas, J. M.
(2020). Bioaccessibility of Bioactive Compounds of ‘Fresh Garlic’ and ‘Black Garlic’ through In Vitro Gastrointestinal Digestion. Foods, 9(11), 1582.
https://doi.org/10.3390/foods9111582