Cunha, S.C.; Gadelha, J.R.; Mello, F.; Marmelo, I.; Marques, A.; Fernandes, J.O.
Effects of Green Tea Marinade in the Bioaccessibility of Tonalide and Benzophenone 3 in Cooked European Seabass. Molecules 2022, 27, 4873.
https://doi.org/10.3390/molecules27154873
AMA Style
Cunha SC, Gadelha JR, Mello F, Marmelo I, Marques A, Fernandes JO.
Effects of Green Tea Marinade in the Bioaccessibility of Tonalide and Benzophenone 3 in Cooked European Seabass. Molecules. 2022; 27(15):4873.
https://doi.org/10.3390/molecules27154873
Chicago/Turabian Style
Cunha, Sara C., Juliana R. Gadelha, Flávia Mello, Isa Marmelo, António Marques, and José O. Fernandes.
2022. "Effects of Green Tea Marinade in the Bioaccessibility of Tonalide and Benzophenone 3 in Cooked European Seabass" Molecules 27, no. 15: 4873.
https://doi.org/10.3390/molecules27154873
APA Style
Cunha, S. C., Gadelha, J. R., Mello, F., Marmelo, I., Marques, A., & Fernandes, J. O.
(2022). Effects of Green Tea Marinade in the Bioaccessibility of Tonalide and Benzophenone 3 in Cooked European Seabass. Molecules, 27(15), 4873.
https://doi.org/10.3390/molecules27154873