Sánchez-Bravo, P.; Zapata, P.J.; Martínez-Esplá, A.; Carbonell-Barrachina, Á.A.; Sendra, E.
Antioxidant and Anthocyanin Content in Fermented Milks with Sweet Cherry is Affected by the Starter Culture and the Ripening Stage of the Cherry. Beverages 2018, 4, 57.
https://doi.org/10.3390/beverages4030057
AMA Style
Sánchez-Bravo P, Zapata PJ, Martínez-Esplá A, Carbonell-Barrachina ÁA, Sendra E.
Antioxidant and Anthocyanin Content in Fermented Milks with Sweet Cherry is Affected by the Starter Culture and the Ripening Stage of the Cherry. Beverages. 2018; 4(3):57.
https://doi.org/10.3390/beverages4030057
Chicago/Turabian Style
Sánchez-Bravo, Paola, Pedro Javier Zapata, Alejandra Martínez-Esplá, Ángel A. Carbonell-Barrachina, and Esther Sendra.
2018. "Antioxidant and Anthocyanin Content in Fermented Milks with Sweet Cherry is Affected by the Starter Culture and the Ripening Stage of the Cherry" Beverages 4, no. 3: 57.
https://doi.org/10.3390/beverages4030057
APA Style
Sánchez-Bravo, P., Zapata, P. J., Martínez-Esplá, A., Carbonell-Barrachina, Á. A., & Sendra, E.
(2018). Antioxidant and Anthocyanin Content in Fermented Milks with Sweet Cherry is Affected by the Starter Culture and the Ripening Stage of the Cherry. Beverages, 4(3), 57.
https://doi.org/10.3390/beverages4030057