Cite
Characterization of phenolic compounds and antioxidant and anti-inflammatory properties of red cabbage and purple carrot extracts
MLA
Paulina Mizgier, et al. “Characterization of Phenolic Compounds and Antioxidant and Anti-Inflammatory Properties of Red Cabbage and Purple Carrot Extracts.” Journal of Functional Foods, vol. 21, no. 133–146, Mar. 2016, pp. 133–46. EBSCOhost, https://doi.org/10.1016/j.jff.2015.12.004.
APA
Paulina Mizgier, Alicja Z. Kucharska, Anna Sokół-Łętowska, Joanna Kolniak-Ostek, Marcin Kidoń, & Izabela Fecka. (2016). Characterization of phenolic compounds and antioxidant and anti-inflammatory properties of red cabbage and purple carrot extracts. Journal of Functional Foods, 21(133–146), 133–146. https://doi.org/10.1016/j.jff.2015.12.004
Chicago
Paulina Mizgier, Alicja Z. Kucharska, Anna Sokół-Łętowska, Joanna Kolniak-Ostek, Marcin Kidoń, and Izabela Fecka. 2016. “Characterization of Phenolic Compounds and Antioxidant and Anti-Inflammatory Properties of Red Cabbage and Purple Carrot Extracts.” Journal of Functional Foods 21 (133–146): 133–46. doi:10.1016/j.jff.2015.12.004.