Lafarga, T., Rodríguez-Roque, M. J., Bobo, G., Villaró, S., & Aguiló-Aguayo, I. (2019). Effect of ultrasound processing on the bioaccessibility of phenolic compounds and antioxidant capacity of selected vegetables. Food Sci Biotechnol.
Chicago Style CitationLafarga, Tomás, Maria Janeth Rodríguez-Roque, Gloria Bobo, Silvia Villaró, and Ingrid Aguiló-Aguayo. "Effect of Ultrasound Processing On the Bioaccessibility of Phenolic Compounds and Antioxidant Capacity of Selected Vegetables." Food Sci Biotechnol 2019.
MLA CitationLafarga, Tomás, et al. "Effect of Ultrasound Processing On the Bioaccessibility of Phenolic Compounds and Antioxidant Capacity of Selected Vegetables." Food Sci Biotechnol 2019.
Warning: These citations may not always be 100% accurate.