APA (7th ed.) Citation

Beatriz Navajas-Porras, Sergio Pérez-Burillo, Álvaro Valverde-Moya, Daniel Hinojosa-Nogueira, Silvia Pastoriza, & José Ángel Rufián-Henares. (2021). Effect of Cooking Methods on the Antioxidant Capacity of Foods of Animal Origin Submitted to In Vitro Digestion-Fermentation. MDPI AG.

Chicago Style (17th ed.) Citation

Beatriz Navajas-Porras, Sergio Pérez-Burillo, Álvaro Valverde-Moya, Daniel Hinojosa-Nogueira, Silvia Pastoriza, and José Ángel Rufián-Henares. Effect of Cooking Methods on the Antioxidant Capacity of Foods of Animal Origin Submitted to In Vitro Digestion-Fermentation. MDPI AG, 2021.

MLA (9th ed.) Citation

Beatriz Navajas-Porras, et al. Effect of Cooking Methods on the Antioxidant Capacity of Foods of Animal Origin Submitted to In Vitro Digestion-Fermentation. MDPI AG, 2021.