Comparative study of phytochemicals and antioxidant potential of wild edible mushroom caps and stipes.

MLA

Ribeiro, Bárbara, et al. “Comparative Study of Phytochemicals and Antioxidant Potential of Wild Edible Mushroom Caps and Stipes.” Food Chemistry, vol. 110, no. 1, Sept. 2008, pp. 47–56. EBSCOhost, https://doi.org/10.1016/j.foodchem.2008.01.054.

APA

Ribeiro, B., Lopes, R., Andrade, P. B., Seabra, R. M., Gonçalves, R. F., Baptista, P., Quelhas, I., & Valentão, P. C. (2008). Comparative study of phytochemicals and antioxidant potential of wild edible mushroom caps and stipes. Food Chemistry, 110(1), 47–56. https://doi.org/10.1016/j.foodchem.2008.01.054

Chicago

Ribeiro, Bárbara, Rosário Lopes, Paula B Andrade, Rosa M Seabra, Rui F Gonçalves, Paula Baptista, Inês Quelhas, and Patrı Cia Valentão. 2008. “Comparative Study of Phytochemicals and Antioxidant Potential of Wild Edible Mushroom Caps and Stipes.” Food Chemistry 110 (1): 47–56. doi:10.1016/j.foodchem.2008.01.054.