APA (7th ed.) Citation

Ribeiro, T. B., Oliveira, A., Vilas Boas, A., Nunes, J., Vicente, A. A., & Pintado, M. (2019). Incorporation of olive pomace ingredients in yoghurt as source of fibre and hydroxytyrosol: Bioactivity and stability of throughout gastrointestinal digestion.

Chicago Style (17th ed.) Citation

Ribeiro, Tânia Bragança, Ana Oliveira, Ana Vilas Boas, João Nunes, A. A. Vicente, and Manuela Pintado. Incorporation of Olive Pomace Ingredients in Yoghurt as Source of Fibre and Hydroxytyrosol: Bioactivity and Stability of Throughout Gastrointestinal Digestion. 2019.

MLA (8th ed.) Citation

Ribeiro, Tânia Bragança, et al. Incorporation of Olive Pomace Ingredients in Yoghurt as Source of Fibre and Hydroxytyrosol: Bioactivity and Stability of Throughout Gastrointestinal Digestion. 2019.