Basilicata, M. G., Pepe, G., Adesso, S., Ostacolo, C., Sala, M., Sommella, E., . . . Campiglia, P. (2018). Antioxidant Properties of Buffalo-Milk Dairy Products: A β-Lg Peptide Released after Gastrointestinal Digestion of Buffalo Ricotta Cheese Reduces Oxidative Stress in Intestinal Epithelial Cells. Int J Mol Sci.
Style de citation ChicagoBasilicata, Manuela Giovanna, et al. "Antioxidant Properties of Buffalo-Milk Dairy Products: A β-Lg Peptide Released After Gastrointestinal Digestion of Buffalo Ricotta Cheese Reduces Oxidative Stress in Intestinal Epithelial Cells." Int J Mol Sci 2018.
Style de citation MLABasilicata, Manuela Giovanna, et al. "Antioxidant Properties of Buffalo-Milk Dairy Products: A β-Lg Peptide Released After Gastrointestinal Digestion of Buffalo Ricotta Cheese Reduces Oxidative Stress in Intestinal Epithelial Cells." Int J Mol Sci 2018.