APA (7th ed.) Citation

Ribeiro, T. B., Bonifácio-Lopes, 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., Teresa Bonifácio-Lopes, Pilar Morais, Arménio Miranda, João Nunes, António 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.