León-López, L.; Escobar-Zúñiga, Y.; Salazar-Salas, N.Y.; Mora RochÃn, S.; Cuevas-RodrÃguez, E.O.; Reyes-Moreno, C.; Milán-Carrillo, J.
Improving Polyphenolic Compounds: Antioxidant Activity in Chickpea Sprouts through Elicitation with Hydrogen Peroxide. Foods 2020, 9, 1791.
https://doi.org/10.3390/foods9121791
AMA Style
León-López L, Escobar-Zúñiga Y, Salazar-Salas NY, Mora RochÃn S, Cuevas-RodrÃguez EO, Reyes-Moreno C, Milán-Carrillo J.
Improving Polyphenolic Compounds: Antioxidant Activity in Chickpea Sprouts through Elicitation with Hydrogen Peroxide. Foods. 2020; 9(12):1791.
https://doi.org/10.3390/foods9121791
Chicago/Turabian Style
León-López, Liliana, Yudith Escobar-Zúñiga, Nancy Yareli Salazar-Salas, Saraid Mora RochÃn, Edith Oliva Cuevas-RodrÃguez, Cuauhtémoc Reyes-Moreno, and Jorge Milán-Carrillo.
2020. "Improving Polyphenolic Compounds: Antioxidant Activity in Chickpea Sprouts through Elicitation with Hydrogen Peroxide" Foods 9, no. 12: 1791.
https://doi.org/10.3390/foods9121791
APA Style
León-López, L., Escobar-Zúñiga, Y., Salazar-Salas, N. Y., Mora RochÃn, S., Cuevas-RodrÃguez, E. O., Reyes-Moreno, C., & Milán-Carrillo, J.
(2020). Improving Polyphenolic Compounds: Antioxidant Activity in Chickpea Sprouts through Elicitation with Hydrogen Peroxide. Foods, 9(12), 1791.
https://doi.org/10.3390/foods9121791