Cita APA

Dominguez-Fernandez, M. (., Irigoyen-Barrio, A. (., Vargas, A. (., Ludwig-Sanz-Orrio, I. (. A., Peña, M. (. P. d., & Cid-Canda, C. (. (2021). Influence of culinary process on free and bound (poly)phenolic compounds and antioxidant capacity of artichoke.

Citación estilo Chicago

Dominguez-Fernandez, M. (Maite)|||/items/4643ec0c-355c-4890-887e-88118f99c0f4, A. (Angel)|||/items/2b0c2de8-4355-469d-8514-327f500bbc71 Irigoyen-Barrio, A. (Angelina)|||/items/33cd08a0-75d2-49b5-b471-409218e057a5 Vargas, I.A. (Iziar Amaia)|||/items/6a2bbebb-4e48-4845-9e71-14638284ebb1 Ludwig-Sanz-Orrio, M.P. (María Paz) de|||/items/573639ac-cfd4-4c83-ad42-32def0ce5522 Peña, y C. (Concepción)|||/items/e0b35b0b-38b6-46f6-87fa-ee5cf58bf903 Cid-Canda. Influence of Culinary Process On Free and Bound (poly)phenolic Compounds and Antioxidant Capacity of Artichoke. 2021.

Cita MLA

Dominguez-Fernandez, M. (Maite)|||/items/4643ec0c-355c-4890-887e-88118f99c0f4, et al. Influence of Culinary Process On Free and Bound (poly)phenolic Compounds and Antioxidant Capacity of Artichoke. 2021.