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. Elsevier.
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Chicago Style (17th ed.) Citation
Pino García, Raquel del, Maria Dolores Rivero Pérez, Mª Luisa González San José, Kevin D. Croft, and Pilar Muñiz Rodríguez. Bioavailability of Phenolic Compounds and Antioxidant Effects of Wine Pomace Seasoning After Oral Administration in Rats. Elsevier, 2016.
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MLA (9th ed.) Citation
Pino García, Raquel del, et al. Bioavailability of Phenolic Compounds and Antioxidant Effects of Wine Pomace Seasoning After Oral Administration in Rats. Elsevier, 2016.
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Warning: These citations may not always be 100% accurate.