Razola-DÃaz, M.d.C.; De Montijo-Prieto, S.; Aznar-Ramos, M.J.; Jiménez-Valera, M.; Ruiz-Bravo, A.; Verardo, V.; Gómez-Caravaca, A.M.
Effect of Lactic Acid Bacteria Fermentation on the Polar Compounds Content with Antioxidant and Antidiabetic Activity of Avocado Seed Extracts. Fermentation 2023, 9, 420.
https://doi.org/10.3390/fermentation9050420
AMA Style
Razola-DÃaz MdC, De Montijo-Prieto S, Aznar-Ramos MJ, Jiménez-Valera M, Ruiz-Bravo A, Verardo V, Gómez-Caravaca AM.
Effect of Lactic Acid Bacteria Fermentation on the Polar Compounds Content with Antioxidant and Antidiabetic Activity of Avocado Seed Extracts. Fermentation. 2023; 9(5):420.
https://doi.org/10.3390/fermentation9050420
Chicago/Turabian Style
Razola-DÃaz, MarÃa del Carmen, Soumi De Montijo-Prieto, MarÃa José Aznar-Ramos, MarÃa Jiménez-Valera, Alfonso Ruiz-Bravo, Vito Verardo, and Ana MarÃa Gómez-Caravaca.
2023. "Effect of Lactic Acid Bacteria Fermentation on the Polar Compounds Content with Antioxidant and Antidiabetic Activity of Avocado Seed Extracts" Fermentation 9, no. 5: 420.
https://doi.org/10.3390/fermentation9050420
APA Style
Razola-DÃaz, M. d. C., De Montijo-Prieto, S., Aznar-Ramos, M. J., Jiménez-Valera, M., Ruiz-Bravo, A., Verardo, V., & Gómez-Caravaca, A. M.
(2023). Effect of Lactic Acid Bacteria Fermentation on the Polar Compounds Content with Antioxidant and Antidiabetic Activity of Avocado Seed Extracts. Fermentation, 9(5), 420.
https://doi.org/10.3390/fermentation9050420
