APA (7th ed.) Citation

M, A., U, L., A, G., G, V., C, C., M, A., . . . MC, N. (2025). The role of processing on phenolic bioaccessibility and antioxidant capacity of apple derivatives. Food chemistry, 463(Pt 3), 141402. https://doi.org/10.1016/j.foodchem.2024.141402

Chicago Style (17th ed.) Citation

M, Alongi, Lanza U, Gorassini A, Verardo G, Comuzzi C, Anese M, Manzocco L, and Nicoli MC. "The Role of Processing on Phenolic Bioaccessibility and Antioxidant Capacity of Apple Derivatives." Food Chemistry 463, no. Pt 3 (2025): 141402. https://doi.org/10.1016/j.foodchem.2024.141402.

MLA (9th ed.) Citation

M, Alongi, et al. "The Role of Processing on Phenolic Bioaccessibility and Antioxidant Capacity of Apple Derivatives." Food Chemistry, vol. 463, no. Pt 3, 2025, p. 141402, https://doi.org/10.1016/j.foodchem.2024.141402.