In vivo evidences of the health-promoting properties of bioactive compounds obtained from olive by-products and their use as food ingredient.

MLA

Rivero-Pino, Fernando, et al. “In Vivo Evidences of the Health-Promoting Properties of Bioactive Compounds Obtained from Olive by-Products and Their Use as Food Ingredient.” Critical Reviews in Food Science and Nutrition, vol. 64, no. 24, 2024, pp. 8728–40. EBSCOhost, https://doi.org/10.1080/10408398.2023.2203229.

APA

Rivero-Pino, F., Millan-Linares, M. C., Villanueva-Lazo, A., Fernandez-Prior, Á., & Montserrat-de-la-Paz, S. (2024). In vivo evidences of the health-promoting properties of bioactive compounds obtained from olive by-products and their use as food ingredient. Critical Reviews in Food Science and Nutrition, 64(24), 8728–8740. https://doi.org/10.1080/10408398.2023.2203229

Chicago

Rivero-Pino, Fernando, Maria C Millan-Linares, Alvaro Villanueva-Lazo, África Fernandez-Prior, and Sergio Montserrat-de-la-Paz. 2024. “In Vivo Evidences of the Health-Promoting Properties of Bioactive Compounds Obtained from Olive by-Products and Their Use as Food Ingredient.” Critical Reviews in Food Science and Nutrition 64 (24): 8728–40. doi:10.1080/10408398.2023.2203229.