Grown to be Blue-Antioxidant Properties and Health Effects of Colored Vegetables. Part II: Leafy, Fruit, and Other Vegetables.

MLA

Di Gioia, Francesco, et al. “Grown to Be Blue-Antioxidant Properties and Health Effects of Colored Vegetables. Part II: Leafy, Fruit, and Other Vegetables.” Antioxidants (Basel, Switzerland), vol. 9, no. 2, Jan. 2020. EBSCOhost, https://doi.org/10.3390/antiox9020097.

APA

Di Gioia, F., Tzortzakis, N., Rouphael, Y., Kyriacou, M. C., Sampaio, S. L., Ferreira, I. C. F. R., & Petropoulos, S. A. (2020). Grown to be Blue-Antioxidant Properties and Health Effects of Colored Vegetables. Part II: Leafy, Fruit, and Other Vegetables. Antioxidants (Basel, Switzerland), 9(2). https://doi.org/10.3390/antiox9020097

Chicago

Di Gioia, Francesco, Nikolaos Tzortzakis, Youssef Rouphael, Marios C Kyriacou, Shirley L Sampaio, Isabel C F R Ferreira, and Spyridon A Petropoulos. 2020. “Grown to Be Blue-Antioxidant Properties and Health Effects of Colored Vegetables. Part II: Leafy, Fruit, and Other Vegetables.” Antioxidants (Basel, Switzerland) 9 (2). doi:10.3390/antiox9020097.