Cite
Bioaccessibility of phenolic compounds from sesame seeds (Sesamum indicum L.) during in vitro gastrointestinal digestion and colonic fermentation.
MLA
Luo, Jiani, et al. “Bioaccessibility of Phenolic Compounds from Sesame Seeds (Sesamum Indicum L.) during in Vitro Gastrointestinal Digestion and Colonic Fermentation.” Journal of Food Processing & Preservation, vol. 46, no. 7, July 2022, pp. 1–13. EBSCOhost, https://doi.org/10.1111/jfpp.16669.
APA
Luo, J., Li, M., Wu, H., Liu, Z., Barrow, C., Dunshea, F., & Suleria, H. A. R. (2022). Bioaccessibility of phenolic compounds from sesame seeds (Sesamum indicum L.) during in vitro gastrointestinal digestion and colonic fermentation. Journal of Food Processing & Preservation, 46(7), 1–13. https://doi.org/10.1111/jfpp.16669
Chicago
Luo, Jiani, Minhao Li, Hanjing Wu, Ziyao Liu, Colin Barrow, Frank Dunshea, and Hafiz A. R. Suleria. 2022. “Bioaccessibility of Phenolic Compounds from Sesame Seeds (Sesamum Indicum L.) during in Vitro Gastrointestinal Digestion and Colonic Fermentation.” Journal of Food Processing & Preservation 46 (7): 1–13. doi:10.1111/jfpp.16669.