Rodríguez-Solana, R.; Coelho, N.; Santos-Rufo, A.; Gonçalves, S.; Pérez-Santín, E.; Romano, A.
The Influence of In Vitro Gastrointestinal Digestion on the Chemical Composition and Antioxidant and Enzyme Inhibitory Capacities of Carob Liqueurs Obtained with Different Elaboration Techniques. Antioxidants 2019, 8, 563.
https://doi.org/10.3390/antiox8110563
AMA Style
Rodríguez-Solana R, Coelho N, Santos-Rufo A, Gonçalves S, Pérez-Santín E, Romano A.
The Influence of In Vitro Gastrointestinal Digestion on the Chemical Composition and Antioxidant and Enzyme Inhibitory Capacities of Carob Liqueurs Obtained with Different Elaboration Techniques. Antioxidants. 2019; 8(11):563.
https://doi.org/10.3390/antiox8110563
Chicago/Turabian Style
Rodríguez-Solana, Raquel, Natacha Coelho, Antonio Santos-Rufo, Sandra Gonçalves, Efrén Pérez-Santín, and Anabela Romano.
2019. "The Influence of In Vitro Gastrointestinal Digestion on the Chemical Composition and Antioxidant and Enzyme Inhibitory Capacities of Carob Liqueurs Obtained with Different Elaboration Techniques" Antioxidants 8, no. 11: 563.
https://doi.org/10.3390/antiox8110563
APA Style
Rodríguez-Solana, R., Coelho, N., Santos-Rufo, A., Gonçalves, S., Pérez-Santín, E., & Romano, A.
(2019). The Influence of In Vitro Gastrointestinal Digestion on the Chemical Composition and Antioxidant and Enzyme Inhibitory Capacities of Carob Liqueurs Obtained with Different Elaboration Techniques. Antioxidants, 8(11), 563.
https://doi.org/10.3390/antiox8110563