Fernández-Prior, Á.; Bermúdez-Oria, A.; Millán-Linares, M.d.C.; Fernández-Bolaños, J.; Espejo-Calvo, J.A.; Rodríguez-Gutiérrez, G.
Anti-Inflammatory and Antioxidant Activity of Hydroxytyrosol and 3,4-Dihydroxyphenyglycol Purified from Table Olive Effluents. Foods 2021, 10, 227.
https://doi.org/10.3390/foods10020227
AMA Style
Fernández-Prior Á, Bermúdez-Oria A, Millán-Linares MdC, Fernández-Bolaños J, Espejo-Calvo JA, Rodríguez-Gutiérrez G.
Anti-Inflammatory and Antioxidant Activity of Hydroxytyrosol and 3,4-Dihydroxyphenyglycol Purified from Table Olive Effluents. Foods. 2021; 10(2):227.
https://doi.org/10.3390/foods10020227
Chicago/Turabian Style
Fernández-Prior, África, Alejandra Bermúdez-Oria, María del Carmen Millán-Linares, Juan Fernández-Bolaños, Juan Antonio Espejo-Calvo, and Guillermo Rodríguez-Gutiérrez.
2021. "Anti-Inflammatory and Antioxidant Activity of Hydroxytyrosol and 3,4-Dihydroxyphenyglycol Purified from Table Olive Effluents" Foods 10, no. 2: 227.
https://doi.org/10.3390/foods10020227
APA Style
Fernández-Prior, Á., Bermúdez-Oria, A., Millán-Linares, M. d. C., Fernández-Bolaños, J., Espejo-Calvo, J. A., & Rodríguez-Gutiérrez, G.
(2021). Anti-Inflammatory and Antioxidant Activity of Hydroxytyrosol and 3,4-Dihydroxyphenyglycol Purified from Table Olive Effluents. Foods, 10(2), 227.
https://doi.org/10.3390/foods10020227