Sánchez-MartÃn, V.; Morales, P.; González-Porto, A.V.; Iriondo-DeHond, A.; López-Parra, M.B.; Del Castillo, M.D.; Hospital, X.F.; Fernández, M.; Hierro, E.; Haza, A.I.
Enhancement of the Antioxidant Capacity of Thyme and Chestnut Honey by Addition of Bee Products. Foods 2022, 11, 3118.
https://doi.org/10.3390/foods11193118
AMA Style
Sánchez-MartÃn V, Morales P, González-Porto AV, Iriondo-DeHond A, López-Parra MB, Del Castillo MD, Hospital XF, Fernández M, Hierro E, Haza AI.
Enhancement of the Antioxidant Capacity of Thyme and Chestnut Honey by Addition of Bee Products. Foods. 2022; 11(19):3118.
https://doi.org/10.3390/foods11193118
Chicago/Turabian Style
Sánchez-MartÃn, Vanesa, Paloma Morales, Amelia V. González-Porto, Amaia Iriondo-DeHond, Marta B. López-Parra, MarÃa Dolores Del Castillo, Xavier F. Hospital, Manuela Fernández, Eva Hierro, and Ana I. Haza.
2022. "Enhancement of the Antioxidant Capacity of Thyme and Chestnut Honey by Addition of Bee Products" Foods 11, no. 19: 3118.
https://doi.org/10.3390/foods11193118
APA Style
Sánchez-MartÃn, V., Morales, P., González-Porto, A. V., Iriondo-DeHond, A., López-Parra, M. B., Del Castillo, M. D., Hospital, X. F., Fernández, M., Hierro, E., & Haza, A. I.
(2022). Enhancement of the Antioxidant Capacity of Thyme and Chestnut Honey by Addition of Bee Products. Foods, 11(19), 3118.
https://doi.org/10.3390/foods11193118