APA (7th ed.) Citation

Ribeiro, T. B., Lopes, M. T., Morais, P., Miranda, A., Nunes, J., Vicente, A. A., & Pintado, M. (2021). Incorporation of olive pomace ingredients into yoghurts as a source of fibre and hydroxytyrosol: Antioxidant activity and stability throughout gastrointestinal digestion.

Chicago Style (17th ed.) Citation

Ribeiro, Tânia B., Maria Teresa Lopes, Pilar Morais, Arménio Miranda, João Nunes, A. A. Vicente, and Manuela Pintado. Incorporation of Olive Pomace Ingredients into Yoghurts as a Source of Fibre and Hydroxytyrosol: Antioxidant Activity and Stability Throughout Gastrointestinal Digestion. 2021.

MLA (8th ed.) Citation

Ribeiro, Tânia B., et al. Incorporation of Olive Pomace Ingredients into Yoghurts as a Source of Fibre and Hydroxytyrosol: Antioxidant Activity and Stability Throughout Gastrointestinal Digestion. 2021.