Iannuzzo, F.; Piccolo, V.; Novellino, E.; Schiano, E.; Salviati, E.; Summa, V.; Campiglia, P.; Tenore, G.C.; Maisto, M.
A Food-Grade Method for Enhancing the Levels of Low Molecular Weight Proanthocyanidins with Potentially High Intestinal Bioavailability. Int. J. Mol. Sci. 2022, 23, 13557.
https://doi.org/10.3390/ijms232113557
AMA Style
Iannuzzo F, Piccolo V, Novellino E, Schiano E, Salviati E, Summa V, Campiglia P, Tenore GC, Maisto M.
A Food-Grade Method for Enhancing the Levels of Low Molecular Weight Proanthocyanidins with Potentially High Intestinal Bioavailability. International Journal of Molecular Sciences. 2022; 23(21):13557.
https://doi.org/10.3390/ijms232113557
Chicago/Turabian Style
Iannuzzo, Fortuna, Vincenzo Piccolo, Ettore Novellino, Elisabetta Schiano, Emanuela Salviati, Vincenzo Summa, Pietro Campiglia, Gian Carlo Tenore, and Maria Maisto.
2022. "A Food-Grade Method for Enhancing the Levels of Low Molecular Weight Proanthocyanidins with Potentially High Intestinal Bioavailability" International Journal of Molecular Sciences 23, no. 21: 13557.
https://doi.org/10.3390/ijms232113557
APA Style
Iannuzzo, F., Piccolo, V., Novellino, E., Schiano, E., Salviati, E., Summa, V., Campiglia, P., Tenore, G. C., & Maisto, M.
(2022). A Food-Grade Method for Enhancing the Levels of Low Molecular Weight Proanthocyanidins with Potentially High Intestinal Bioavailability. International Journal of Molecular Sciences, 23(21), 13557.
https://doi.org/10.3390/ijms232113557