Cita APA

Pino García, R. d., Rivero Pérez, M. D., González San José, M. L., Croft, K. D., & Muñiz Rodríguez, P. (2016). Bioavailability of phenolic compounds and antioxidant effects of wine pomace seasoning after oral administration in rats.

Citación estilo Chicago

Pino García, Raquel del, Maria Dolores Rivero Pérez, Mª Luisa González San José, Kevin D. Croft, y Pilar Muñiz Rodríguez. Bioavailability of Phenolic Compounds and Antioxidant Effects of Wine Pomace Seasoning After Oral Administration in Rats. 2016.

Cita MLA

Pino García, Raquel del, et al. Bioavailability of Phenolic Compounds and Antioxidant Effects of Wine Pomace Seasoning After Oral Administration in Rats. 2016.