Floros, S.; Toskas, A.; Pasidi, E.; Vareltzis, P.
Bioaccessibility and Oxidative Stability of Omega-3 Fatty Acids in Supplements, Sardines and Enriched Eggs Studied Using a Static In Vitro Gastrointestinal Model. Molecules 2022, 27, 415.
https://doi.org/10.3390/molecules27020415
AMA Style
Floros S, Toskas A, Pasidi E, Vareltzis P.
Bioaccessibility and Oxidative Stability of Omega-3 Fatty Acids in Supplements, Sardines and Enriched Eggs Studied Using a Static In Vitro Gastrointestinal Model. Molecules. 2022; 27(2):415.
https://doi.org/10.3390/molecules27020415
Chicago/Turabian Style
Floros, Stylianos, Alexandros Toskas, Evagelia Pasidi, and Patroklos Vareltzis.
2022. "Bioaccessibility and Oxidative Stability of Omega-3 Fatty Acids in Supplements, Sardines and Enriched Eggs Studied Using a Static In Vitro Gastrointestinal Model" Molecules 27, no. 2: 415.
https://doi.org/10.3390/molecules27020415
APA Style
Floros, S., Toskas, A., Pasidi, E., & Vareltzis, P.
(2022). Bioaccessibility and Oxidative Stability of Omega-3 Fatty Acids in Supplements, Sardines and Enriched Eggs Studied Using a Static In Vitro Gastrointestinal Model. Molecules, 27(2), 415.
https://doi.org/10.3390/molecules27020415