Sánchez-Bravo, P.;                     Zapata, P.J.;                     Martínez-Esplá, A.;                     Carbonell-Barrachina, Á.A.;                     Sendra, E.    
        Antioxidant and Anthocyanin Content in Fermented Milks with Sweet Cherry is Affected by the Starter Culture and the Ripening Stage of the Cherry. Beverages 2018, 4, 57.
    https://doi.org/10.3390/beverages4030057
    AMA Style
    
                                Sánchez-Bravo P,                                 Zapata PJ,                                 Martínez-Esplá A,                                 Carbonell-Barrachina ÁA,                                 Sendra E.        
                Antioxidant and Anthocyanin Content in Fermented Milks with Sweet Cherry is Affected by the Starter Culture and the Ripening Stage of the Cherry. Beverages. 2018; 4(3):57.
        https://doi.org/10.3390/beverages4030057
    
    Chicago/Turabian Style
    
                                Sánchez-Bravo, Paola,                                 Pedro Javier Zapata,                                 Alejandra Martínez-Esplá,                                 Ángel A. Carbonell-Barrachina,                                 and Esther Sendra.        
                2018. "Antioxidant and Anthocyanin Content in Fermented Milks with Sweet Cherry is Affected by the Starter Culture and the Ripening Stage of the Cherry" Beverages 4, no. 3: 57.
        https://doi.org/10.3390/beverages4030057
    
    APA Style
    
                                Sánchez-Bravo, P.,                                 Zapata, P. J.,                                 Martínez-Esplá, A.,                                 Carbonell-Barrachina, Á. A.,                                 & Sendra, E.        
        
        (2018). Antioxidant and Anthocyanin Content in Fermented Milks with Sweet Cherry is Affected by the Starter Culture and the Ripening Stage of the Cherry. Beverages, 4(3), 57.
        https://doi.org/10.3390/beverages4030057