Fatty Acids Predominantly Affect Anti-Hydroxyl Radical Activity and FRAP Value: The Case Study of Two Edible Mushrooms.

Karaman, Maja

Fatty Acids Predominantly Affect Anti-Hydroxyl Radical Activity and FRAP Value: The Case Study of Two Edible Mushrooms. [electronic resource] - Antioxidants (Basel, Switzerland) Oct 2019

Publication Type: Journal Article

ISSN: 2076-3921

Standard No.: 10.3390/antiox8100480 doi

Fatty Acids Predominantly Affect Anti-Hydroxyl Radical Activity and FRAP Value: The Case Study of Two Edible Mushrooms.

APA

Karaman M., Atlagić K., Novaković A., Šibul F., Živić M., Stevanović K. & Pejin B. (2019). Fatty Acids Predominantly Affect Anti-Hydroxyl Radical Activity and FRAP Value: The Case Study of Two Edible Mushrooms. : Antioxidants (Basel, Switzerland).

Chicago

Karaman Maja, Atlagić Kristina, Novaković Aleksandra, Šibul Filip, Živić Miroslav, Stevanović Katarina and Pejin Boris. 2019. Fatty Acids Predominantly Affect Anti-Hydroxyl Radical Activity and FRAP Value: The Case Study of Two Edible Mushrooms. : Antioxidants (Basel, Switzerland).

Harvard

Karaman M., Atlagić K., Novaković A., Šibul F., Živić M., Stevanović K. and Pejin B. (2019). Fatty Acids Predominantly Affect Anti-Hydroxyl Radical Activity and FRAP Value: The Case Study of Two Edible Mushrooms. : Antioxidants (Basel, Switzerland).

MLA

Karaman Maja, Atlagić Kristina, Novaković Aleksandra, Šibul Filip, Živić Miroslav, Stevanović Katarina and Pejin Boris. Fatty Acids Predominantly Affect Anti-Hydroxyl Radical Activity and FRAP Value: The Case Study of Two Edible Mushrooms. : Antioxidants (Basel, Switzerland). 2019.

Print
Cite
Add to your cart (remove)
Save record
BIBTEX Dublin Core MARCXML MARC (non-Unicode/MARC-8) MARC (Unicode/UTF-8) MARC (Unicode/UTF-8, Standard) MODS (XML) RIS ISBD
More searches

Search for this title in:
Other Libraries (WorldCat) Other Databases (Google Scholar) Online Stores (Bookfinder.com) Open Library (openlibrary.org)

Exporting to Dublin Core...

Simple DC-RDF

OAI-DC

SRW-DC