Baron, G.; Ferrario, G.; Marinello, C.; Carini, M.; Morazzoni, P.; Aldini, G.
Effect of Extraction Solvent and Temperature on Polyphenol Profiles, Antioxidant and Anti-Inflammatory Effects of Red Grape Skin By-Product. Molecules 2021, 26, 5454.
https://doi.org/10.3390/molecules26185454
AMA Style
Baron G, Ferrario G, Marinello C, Carini M, Morazzoni P, Aldini G.
Effect of Extraction Solvent and Temperature on Polyphenol Profiles, Antioxidant and Anti-Inflammatory Effects of Red Grape Skin By-Product. Molecules. 2021; 26(18):5454.
https://doi.org/10.3390/molecules26185454
Chicago/Turabian Style
Baron, Giovanna, Giulio Ferrario, Cristina Marinello, Marina Carini, Paolo Morazzoni, and Giancarlo Aldini.
2021. "Effect of Extraction Solvent and Temperature on Polyphenol Profiles, Antioxidant and Anti-Inflammatory Effects of Red Grape Skin By-Product" Molecules 26, no. 18: 5454.
https://doi.org/10.3390/molecules26185454
APA Style
Baron, G., Ferrario, G., Marinello, C., Carini, M., Morazzoni, P., & Aldini, G.
(2021). Effect of Extraction Solvent and Temperature on Polyphenol Profiles, Antioxidant and Anti-Inflammatory Effects of Red Grape Skin By-Product. Molecules, 26(18), 5454.
https://doi.org/10.3390/molecules26185454