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Sousa C, Taveira M, Valentão P, et al. Inflorescences of Brassicacea species as source of bioactive compounds: A comparative study. Food Chem. 2008;110(4):953-61doi: 10.1016/j.foodchem.2008.02.087.
Sousa, C., Taveira, M., Valentão, P., Fernandes, F., Pereira, J. A., Estevinho, L., Bento, A., Ferreres, F., Seabra, R. M., & Andrade, P. B. (2008). Inflorescences of Brassicacea species as source of bioactive compounds: A comparative study. Food chemistry, 110(4), 953-61. https://doi.org/10.1016/j.foodchem.2008.02.087
Sousa, Carla, et al. "Inflorescences of Brassicacea species as source of bioactive compounds: A comparative study." Food chemistry vol. 110,4 (2008): 953-61. doi: https://doi.org/10.1016/j.foodchem.2008.02.087
Sousa C, Taveira M, Valentão P, Fernandes F, Pereira JA, Estevinho L, Bento A, Ferreres F, Seabra RM, Andrade PB. Inflorescences of Brassicacea species as source of bioactive compounds: A comparative study. Food Chem. 2008 Oct 15;110(4):953-61. doi: 10.1016/j.foodchem.2008.02.087. Epub 2008 Mar 08. PMID: 26047285.
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