Navajas-Porras, B.; Pérez-Burillo, S.; Hinojosa-Nogueira, D.; Pastoriza, S.; Rufián-Henares, J.Á.
Relationship of Thermal Treatment and Antioxidant Capacity in Cooked Foods. Antioxidants 2022, 11, 2324.
https://doi.org/10.3390/antiox11122324
AMA Style
Navajas-Porras B, Pérez-Burillo S, Hinojosa-Nogueira D, Pastoriza S, Rufián-Henares JÁ.
Relationship of Thermal Treatment and Antioxidant Capacity in Cooked Foods. Antioxidants. 2022; 11(12):2324.
https://doi.org/10.3390/antiox11122324
Chicago/Turabian Style
Navajas-Porras, Beatriz, Sergio Pérez-Burillo, Daniel Hinojosa-Nogueira, Silvia Pastoriza, and José Ángel Rufián-Henares.
2022. "Relationship of Thermal Treatment and Antioxidant Capacity in Cooked Foods" Antioxidants 11, no. 12: 2324.
https://doi.org/10.3390/antiox11122324
APA Style
Navajas-Porras, B., Pérez-Burillo, S., Hinojosa-Nogueira, D., Pastoriza, S., & Rufián-Henares, J. Á.
(2022). Relationship of Thermal Treatment and Antioxidant Capacity in Cooked Foods. Antioxidants, 11(12), 2324.
https://doi.org/10.3390/antiox11122324