Development and in vitro evaluation of novel nutraceutical formulations composed of Limosilactobacillus fermentum, quercetin and/or resveratrol.

MLA

Sampaio, Karoliny Brito, et al. “Development and in Vitro Evaluation of Novel Nutraceutical Formulations Composed of Limosilactobacillus Fermentum, Quercetin and/or Resveratrol.” Food Chemistry, vol. 342, Apr. 2021, p. N.PAG. EBSCOhost, https://doi.org/10.1016/j.foodchem.2020.128264.

APA

Sampaio, K. B., do Nascimento, Y. M., Tavares, J. F., Cavalcanti, M. T., de Brito Alves, J. L., Garcia, E. F., & de Souza, E. L. (2021). Development and in vitro evaluation of novel nutraceutical formulations composed of Limosilactobacillus fermentum, quercetin and/or resveratrol. Food Chemistry, 342, N.PAG. https://doi.org/10.1016/j.foodchem.2020.128264

Chicago

Sampaio, Karoliny Brito, Yuri Mangueira do Nascimento, Josean Fechine Tavares, Mônica Tejo Cavalcanti, José Luiz de Brito Alves, Estefânia Fernandes Garcia, and Evandro Leite de Souza. 2021. “Development and in Vitro Evaluation of Novel Nutraceutical Formulations Composed of Limosilactobacillus Fermentum, Quercetin and/or Resveratrol.” Food Chemistry 342 (April): N.PAG. doi:10.1016/j.foodchem.2020.128264.