Order Article Reprints

Sutliff AK, Saint-Cyr M, Hendricks AE, Chen SS, Doenges KA, Quinn K, Westcott J, Tang M, Borengasser SJ, Reisdorph RM, et al. Lipidomics-Based Comparison of Molecular Compositions of Green, Yellow, and Red Bell Peppers. Metabolites. 2021; 11(4):241. https://doi.org/10.3390/metabo11040241

Sutliff, Aimee K., Martine Saint-Cyr, Audrey E. Hendricks, Samuel S. Chen, Katrina A. Doenges, Kevin Quinn, Jamie Westcott, Minghua Tang, Sarah J. Borengasser, Richard M. Reisdorph, and et al. 2021. "Lipidomics-Based Comparison of Molecular Compositions of Green, Yellow, and Red Bell Peppers" Metabolites 11, no. 4: 241. https://doi.org/10.3390/metabo11040241

Sutliff, A. K., Saint-Cyr, M., Hendricks, A. E., Chen, S. S., Doenges, K. A., Quinn, K., Westcott, J., Tang, M., Borengasser, S. J., Reisdorph, R. M., Campbell, W. W., Krebs, N. F., & Reisdorph, N. A. (2021). Lipidomics-Based Comparison of Molecular Compositions of Green, Yellow, and Red Bell Peppers. Metabolites, 11(4), 241. https://doi.org/10.3390/metabo11040241