Effect of the presence of different oak ellagitannins in their own disappearance under oxidative or inert atmosphere.

MLA

García-Estévez, Ignacio, et al. “Effect of the Presence of Different Oak Ellagitannins in Their Own Disappearance under Oxidative or Inert Atmosphere.” Food Chemistry, vol. 286, July 2019, pp. 43–50. EBSCOhost, https://doi.org/10.1016/j.foodchem.2019.02.007.

APA

García-Estévez, I., Escribano-Bailón, M. T., & Alcalde-Eon, C. (2019). Effect of the presence of different oak ellagitannins in their own disappearance under oxidative or inert atmosphere. Food Chemistry, 286, 43–50. https://doi.org/10.1016/j.foodchem.2019.02.007

Chicago

García-Estévez, Ignacio, María Teresa Escribano-Bailón, and Cristina Alcalde-Eon. 2019. “Effect of the Presence of Different Oak Ellagitannins in Their Own Disappearance under Oxidative or Inert Atmosphere.” Food Chemistry 286 (July): 43–50. doi:10.1016/j.foodchem.2019.02.007.