PubAg

Main content area

MLA

Valli, Veronica, et al. "Antioxidative and Anti-inflammatory Effect of In Vitro Digested Cookies Baked Using Different Types of Flours and Fermentation Methods." Food research international, v. 88, pp. 256-262. doi: 10.1016/j.foodres.2015.12.010

APA

Valli, V., Danesi, F., Gianotti, A., Di Nunzio, M., Taneyo Saa, D. Laure, & Bordoni, A. (2016). Antioxidative and anti-inflammatory effect of in vitro digested cookies baked using different types of flours and fermentation methods. Food research international, 88, 256-262. doi: 10.1016/j.foodres.2015.12.010

Chicago

Valli, Veronica, Francesca Danesi, Andrea Gianotti, Mattia Di Nunzio, Danielle Laure Taneyo Saa, and Alessandra Bordoni. "Antioxidative and anti-inflammatory effect of in vitro digested cookies baked using different types of flours and fermentation methods" Food research international 88, 1 (2016): 256-262. doi: 10.1016/j.foodres.2015.12.010