Sergio, L.; Boari, F.; Pieralice, M.; Linsalata, V.; Cantore, V.; Di Venere, D.
Bioactive Phenolics and Antioxidant Capacity of Some Wild Edible Greens as Affected by Different Cooking Treatments. Foods 2020, 9, 1320.
https://doi.org/10.3390/foods9091320
AMA Style
Sergio L, Boari F, Pieralice M, Linsalata V, Cantore V, Di Venere D.
Bioactive Phenolics and Antioxidant Capacity of Some Wild Edible Greens as Affected by Different Cooking Treatments. Foods. 2020; 9(9):1320.
https://doi.org/10.3390/foods9091320
Chicago/Turabian Style
Sergio, Lucrezia, Francesca Boari, Maria Pieralice, Vito Linsalata, Vito Cantore, and Donato Di Venere.
2020. "Bioactive Phenolics and Antioxidant Capacity of Some Wild Edible Greens as Affected by Different Cooking Treatments" Foods 9, no. 9: 1320.
https://doi.org/10.3390/foods9091320
APA Style
Sergio, L., Boari, F., Pieralice, M., Linsalata, V., Cantore, V., & Di Venere, D.
(2020). Bioactive Phenolics and Antioxidant Capacity of Some Wild Edible Greens as Affected by Different Cooking Treatments. Foods, 9(9), 1320.
https://doi.org/10.3390/foods9091320