Changes in phenolic profile and anti-inflammatory activity of Baccharis beebread during gastrointestinal digestion/intestinal permeability in vitro.

MLA

Giovanini de Oliveira Sartori, Alan, et al. “Changes in Phenolic Profile and Anti-Inflammatory Activity of Baccharis Beebread during Gastrointestinal Digestion/Intestinal Permeability in Vitro.” Food Chemistry, vol. 432, Jan. 2024, p. 137234. EBSCOhost, https://doi.org/10.1016/j.foodchem.2023.137234.

APA

Giovanini de Oliveira Sartori, A., Martelli Chaib Saliba, A. S., Sêneda Martarello, N., Goldoni Lazarini, J., Pedroso Gomes do Amaral, J. E., Fernandes Pinto da Luz, C., & Alencar, S. M. de. (2024). Changes in phenolic profile and anti-inflammatory activity of Baccharis beebread during gastrointestinal digestion/intestinal permeability in vitro. Food Chemistry, 432, 137234. https://doi.org/10.1016/j.foodchem.2023.137234

Chicago

Giovanini de Oliveira Sartori, Alan, Ana Sofia Martelli Chaib Saliba, Natalia Sêneda Martarello, Josy Goldoni Lazarini, José Eduardo Pedroso Gomes do Amaral, Cynthia Fernandes Pinto da Luz, and Severino Matias de Alencar. 2024. “Changes in Phenolic Profile and Anti-Inflammatory Activity of Baccharis Beebread during Gastrointestinal Digestion/Intestinal Permeability in Vitro.” Food Chemistry 432 (January): 137234. doi:10.1016/j.foodchem.2023.137234.