Starzyńska-Janiszewska, A.; Stodolak, B.; Fernández-Fernández, C.; Mickowska, B.; Verardo, V.; Gómez-Caravaca, A.M.
Phenolic Profile, Antioxidant Activity and Amino Acid Composition of Moringa Leaves Fermented with Edible Fungal Strains. Foods 2022, 11, 3762.
https://doi.org/10.3390/foods11233762
AMA Style
Starzyńska-Janiszewska A, Stodolak B, Fernández-Fernández C, Mickowska B, Verardo V, Gómez-Caravaca AM.
Phenolic Profile, Antioxidant Activity and Amino Acid Composition of Moringa Leaves Fermented with Edible Fungal Strains. Foods. 2022; 11(23):3762.
https://doi.org/10.3390/foods11233762
Chicago/Turabian Style
StarzyÅ„ska-Janiszewska, Anna, Bożena Stodolak, Carmen Fernández-Fernández, Barbara Mickowska, Vito Verardo, and Ana MarÃa Gómez-Caravaca.
2022. "Phenolic Profile, Antioxidant Activity and Amino Acid Composition of Moringa Leaves Fermented with Edible Fungal Strains" Foods 11, no. 23: 3762.
https://doi.org/10.3390/foods11233762
APA Style
Starzyńska-Janiszewska, A., Stodolak, B., Fernández-Fernández, C., Mickowska, B., Verardo, V., & Gómez-Caravaca, A. M.
(2022). Phenolic Profile, Antioxidant Activity and Amino Acid Composition of Moringa Leaves Fermented with Edible Fungal Strains. Foods, 11(23), 3762.
https://doi.org/10.3390/foods11233762