Carrillo, C.; Kamiloglu, S.; Grootaert, C.; Van Camp, J.; Hendrickx, M.
Co-Ingestion of Black Carrot and Strawberry. Effects on Anthocyanin Stability, Bioaccessibility and Uptake. Foods 2020, 9, 1595.
https://doi.org/10.3390/foods9111595
AMA Style
Carrillo C, Kamiloglu S, Grootaert C, Van Camp J, Hendrickx M.
Co-Ingestion of Black Carrot and Strawberry. Effects on Anthocyanin Stability, Bioaccessibility and Uptake. Foods. 2020; 9(11):1595.
https://doi.org/10.3390/foods9111595
Chicago/Turabian Style
Carrillo, Celia, Senem Kamiloglu, Charlotte Grootaert, John Van Camp, and Marc Hendrickx.
2020. "Co-Ingestion of Black Carrot and Strawberry. Effects on Anthocyanin Stability, Bioaccessibility and Uptake" Foods 9, no. 11: 1595.
https://doi.org/10.3390/foods9111595
APA Style
Carrillo, C., Kamiloglu, S., Grootaert, C., Van Camp, J., & Hendrickx, M.
(2020). Co-Ingestion of Black Carrot and Strawberry. Effects on Anthocyanin Stability, Bioaccessibility and Uptake. Foods, 9(11), 1595.
https://doi.org/10.3390/foods9111595