Portuguese winemaking residues as a potential source of natural anti-adenoviral agents.

MLA

Matias, Ana A., et al. “Portuguese Winemaking Residues as a Potential Source of Natural Anti-Adenoviral Agents.” International Journal of Food Sciences & Nutrition, vol. 61, no. 4, June 2010, pp. 357–68. EBSCOhost, https://doi.org/10.3109/09637480903430990.

APA

Matias, A. A., Serra, A. T., Silva, A. C., Perdigão, R., Ferreira, T. B., Marcelino, I., Silva, S., Coelho, A. V., Alves, P. M., & Duarte, C. M. M. (2010). Portuguese winemaking residues as a potential source of natural anti-adenoviral agents. International Journal of Food Sciences & Nutrition, 61(4), 357–368. https://doi.org/10.3109/09637480903430990

Chicago

Matias, Ana A., Ana Teresa Serra, A. Carina Silva, Ricardo Perdigão, Tiago B. Ferreira, I. Marcelino, Sandra Silva, Ana V. Coelho, Paula M. Alves, and Catarina M.M. Duarte. 2010. “Portuguese Winemaking Residues as a Potential Source of Natural Anti-Adenoviral Agents.” International Journal of Food Sciences & Nutrition 61 (4): 357–68. doi:10.3109/09637480903430990.