Study on a Fermented Whole Wheat: Phenolic Content, Activity on PTP1B Enzyme and In Vitro Prebiotic Properties.

MLA

Balli, Diletta, et al. “Study on a Fermented Whole Wheat: Phenolic Content, Activity on PTP1B Enzyme and In Vitro Prebiotic Properties.” Molecules, vol. 24, no. 6, Mar. 2019, p. 1120. EBSCOhost, https://doi.org/10.3390/molecules24061120.

APA

Balli, D., Bellumori, M., Paoli, P., Pieraccini, G., Di Paola, M., De Filippo, C., Di Gioia, D., Mulinacci, N., Innocenti, M., Wang, M., & Zhao, Y. (2019). Study on a Fermented Whole Wheat: Phenolic Content, Activity on PTP1B Enzyme and In Vitro Prebiotic Properties. Molecules, 24(6), 1120. https://doi.org/10.3390/molecules24061120

Chicago

Balli, Diletta, Maria Bellumori, Paolo Paoli, Giuseppe Pieraccini, Monica Di Paola, Carlotta De Filippo, Diana Di Gioia, et al. 2019. “Study on a Fermented Whole Wheat: Phenolic Content, Activity on PTP1B Enzyme and In Vitro Prebiotic Properties.” Molecules 24 (6): 1120. doi:10.3390/molecules24061120.