Dall’Asta, M.; Bresciani, L.; Calani, L.; Cossu, M.; Martini, D.; Melegari, C.; Del Rio, D.; Pellegrini, N.; Brighenti, F.; Scazzina, F.
In Vitro Bioaccessibility of Phenolic Acids from a Commercial Aleurone-Enriched Bread Compared to a Whole Grain Bread. Nutrients 2016, 8, 42.
https://doi.org/10.3390/nu8010042
AMA Style
Dall’Asta M, Bresciani L, Calani L, Cossu M, Martini D, Melegari C, Del Rio D, Pellegrini N, Brighenti F, Scazzina F.
In Vitro Bioaccessibility of Phenolic Acids from a Commercial Aleurone-Enriched Bread Compared to a Whole Grain Bread. Nutrients. 2016; 8(1):42.
https://doi.org/10.3390/nu8010042
Chicago/Turabian Style
Dall’Asta, Margherita, Letizia Bresciani, Luca Calani, Marta Cossu, Daniela Martini, Camilla Melegari, Daniele Del Rio, Nicoletta Pellegrini, Furio Brighenti, and Francesca Scazzina.
2016. "In Vitro Bioaccessibility of Phenolic Acids from a Commercial Aleurone-Enriched Bread Compared to a Whole Grain Bread" Nutrients 8, no. 1: 42.
https://doi.org/10.3390/nu8010042
APA Style
Dall’Asta, M., Bresciani, L., Calani, L., Cossu, M., Martini, D., Melegari, C., Del Rio, D., Pellegrini, N., Brighenti, F., & Scazzina, F.
(2016). In Vitro Bioaccessibility of Phenolic Acids from a Commercial Aleurone-Enriched Bread Compared to a Whole Grain Bread. Nutrients, 8(1), 42.
https://doi.org/10.3390/nu8010042
