Fratianni, A.; D’Agostino, A.; Niro, S.; Bufano, A.; Paura, B.; Panfili, G.
Loss or Gain of Lipophilic Bioactive Compounds in Vegetables after Domestic Cooking? Effect of Steaming and Boiling. Foods 2021, 10, 960.
https://doi.org/10.3390/foods10050960
AMA Style
Fratianni A, D’Agostino A, Niro S, Bufano A, Paura B, Panfili G.
Loss or Gain of Lipophilic Bioactive Compounds in Vegetables after Domestic Cooking? Effect of Steaming and Boiling. Foods. 2021; 10(5):960.
https://doi.org/10.3390/foods10050960
Chicago/Turabian Style
Fratianni, Alessandra, Annacristina D’Agostino, Serena Niro, Annarita Bufano, Bruno Paura, and Gianfranco Panfili.
2021. "Loss or Gain of Lipophilic Bioactive Compounds in Vegetables after Domestic Cooking? Effect of Steaming and Boiling" Foods 10, no. 5: 960.
https://doi.org/10.3390/foods10050960
APA Style
Fratianni, A., D’Agostino, A., Niro, S., Bufano, A., Paura, B., & Panfili, G.
(2021). Loss or Gain of Lipophilic Bioactive Compounds in Vegetables after Domestic Cooking? Effect of Steaming and Boiling. Foods, 10(5), 960.
https://doi.org/10.3390/foods10050960