Effect of different soluble dietary fibres on the phenolic profile of blackberry puree subjected to in vitro gastrointestinal digestion and large intestine fermentation

MLA

Merve Tomas, et al. Effect of Different Soluble Dietary Fibres on the Phenolic Profile of Blackberry Puree Subjected to in Vitro Gastrointestinal Digestion and Large Intestine Fermentation. Jan. 2020. EBSCOhost, widgets.ebscohost.com/prod/customlink/proxify/proxify.php?count=1&encode=0&proxy=&find_1=&replace_1=&target=https://search.ebscohost.com/login.aspx?direct=true&site=eds-live&scope=site&db=edsair&AN=edsair.doi.dedup.....520235f57e1a1bd57aa3c9dc79de744d&authtype=sso&custid=ns315887.

APA

Merve Tomas, Silvia Ghisoni, Gabriele Rocchetti, Gianluca Giuberti, Esra Capanoglu, & Luigi Lucini. (2020). Effect of different soluble dietary fibres on the phenolic profile of blackberry puree subjected to in vitro gastrointestinal digestion and large intestine fermentation.

Chicago

Merve Tomas, Silvia Ghisoni, Gabriele Rocchetti, Gianluca Giuberti, Esra Capanoglu, and Luigi Lucini. 2020. “Effect of Different Soluble Dietary Fibres on the Phenolic Profile of Blackberry Puree Subjected to in Vitro Gastrointestinal Digestion and Large Intestine Fermentation,” January. http://widgets.ebscohost.com/prod/customlink/proxify/proxify.php?count=1&encode=0&proxy=&find_1=&replace_1=&target=https://search.ebscohost.com/login.aspx?direct=true&site=eds-live&scope=site&db=edsair&AN=edsair.doi.dedup.....520235f57e1a1bd57aa3c9dc79de744d&authtype=sso&custid=ns315887.