Tappi, S.; Ramazzina, I.; Rizzi, F.; Sacchetti, G.; Ragni, L.; Rocculi, P.
Effect of Plasma Exposure Time on the Polyphenolic Profile and Antioxidant Activity of Fresh-Cut Apples. Appl. Sci. 2018, 8, 1939.
https://doi.org/10.3390/app8101939
AMA Style
Tappi S, Ramazzina I, Rizzi F, Sacchetti G, Ragni L, Rocculi P.
Effect of Plasma Exposure Time on the Polyphenolic Profile and Antioxidant Activity of Fresh-Cut Apples. Applied Sciences. 2018; 8(10):1939.
https://doi.org/10.3390/app8101939
Chicago/Turabian Style
Tappi, Silvia, Ileana Ramazzina, Federica Rizzi, Giampiero Sacchetti, Luigi Ragni, and Pietro Rocculi.
2018. "Effect of Plasma Exposure Time on the Polyphenolic Profile and Antioxidant Activity of Fresh-Cut Apples" Applied Sciences 8, no. 10: 1939.
https://doi.org/10.3390/app8101939
APA Style
Tappi, S., Ramazzina, I., Rizzi, F., Sacchetti, G., Ragni, L., & Rocculi, P.
(2018). Effect of Plasma Exposure Time on the Polyphenolic Profile and Antioxidant Activity of Fresh-Cut Apples. Applied Sciences, 8(10), 1939.
https://doi.org/10.3390/app8101939