Phytochemicals content, antioxidant and hypoglycaemic activities of commercial nutmeg mace ( Myristica fragrans L.) and pimento ( Pimenta dioica (L.) Merr.).

MLA

Loizzo, Monica Rosa, et al. “Phytochemicals Content, Antioxidant and Hypoglycaemic Activities of Commercial Nutmeg Mace ( Myristica Fragrans L.) and Pimento ( Pimenta Dioica (L.) Merr.).” International Journal of Food Science & Technology, vol. 51, no. 9, Sept. 2016, pp. 2057–63. EBSCOhost, https://doi.org/10.1111/ijfs.13178.

APA

Loizzo, M. R., Sicari, V., Tenuta, M. C., Leporini, M. R., Falco, T., Pellicanò, T. M., Menichini, F., & Tundis, R. (2016). Phytochemicals content, antioxidant and hypoglycaemic activities of commercial nutmeg mace ( Myristica fragrans L.) and pimento ( Pimenta dioica (L.) Merr.). International Journal of Food Science & Technology, 51(9), 2057–2063. https://doi.org/10.1111/ijfs.13178

Chicago

Loizzo, Monica Rosa, Vincenzo Sicari, Maria Concetta Tenuta, Maria Rosaria Leporini, Tiziana Falco, Teresa Maria Pellicanò, Francesco Menichini, and Rosa Tundis. 2016. “Phytochemicals Content, Antioxidant and Hypoglycaemic Activities of Commercial Nutmeg Mace ( Myristica Fragrans L.) and Pimento ( Pimenta Dioica (L.) Merr.).” International Journal of Food Science & Technology 51 (9): 2057–63. doi:10.1111/ijfs.13178.