Anti-inflammatory effect of polyphenols from Chilean currants (Ribes magellanicum and R. punctatum) after in vitro gastrointestinal digestion on Caco-2 cells

MLA

Alberto Burgos-Edwards, et al. “Anti-Inflammatory Effect of Polyphenols from Chilean Currants (Ribes Magellanicum and R. Punctatum) after in Vitro Gastrointestinal Digestion on Caco-2 Cells.” Journal of Functional Foods, vol. 59, no. 329–336, Aug. 2019, pp. 329–36. EBSCOhost, https://doi.org/10.1016/j.jff.2019.06.007.

APA

Alberto Burgos-Edwards, Laura Martín-Pérez, Felipe Jiménez-Aspee, Cristina Theoduloz, Guillermo Schmeda-Hirschmann, & Mar Larrosa. (2019). Anti-inflammatory effect of polyphenols from Chilean currants (Ribes magellanicum and R. punctatum) after in vitro gastrointestinal digestion on Caco-2 cells. Journal of Functional Foods, 59(329–336), 329–336. https://doi.org/10.1016/j.jff.2019.06.007

Chicago

Alberto Burgos-Edwards, Laura Martín-Pérez, Felipe Jiménez-Aspee, Cristina Theoduloz, Guillermo Schmeda-Hirschmann, and Mar Larrosa. 2019. “Anti-Inflammatory Effect of Polyphenols from Chilean Currants (Ribes Magellanicum and R. Punctatum) after in Vitro Gastrointestinal Digestion on Caco-2 Cells.” Journal of Functional Foods 59 (329–336): 329–36. doi:10.1016/j.jff.2019.06.007.