Papillo, V. A. Et Al. 2014. Release of Antioxidant Capacity from Five Plant Foods during a Multistep Enzymatic Digestion Protocol. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY , vol.62, no.18 , 4119-4126.

Papillo, V. A., Vitaglione, P., Graziani, G., GÖKMEN, V., & Fogliano, V., (2014). Release of Antioxidant Capacity from Five Plant Foods during a Multistep Enzymatic Digestion Protocol. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY , vol.62, no.18, 4119-4126.

Papillo, Valentina Et Al. "Release of Antioxidant Capacity from Five Plant Foods during a Multistep Enzymatic Digestion Protocol," JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY , vol.62, no.18, 4119-4126, 2014

Papillo, Valentina A. Et Al. "Release of Antioxidant Capacity from Five Plant Foods during a Multistep Enzymatic Digestion Protocol." JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY , vol.62, no.18, pp.4119-4126, 2014

Papillo, V. A. Et Al. (2014) . "Release of Antioxidant Capacity from Five Plant Foods during a Multistep Enzymatic Digestion Protocol." JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY , vol.62, no.18, pp.4119-4126.

@article{article, author={Valentina Azzurra Papillo Et Al. }, title={Release of Antioxidant Capacity from Five Plant Foods during a Multistep Enzymatic Digestion Protocol}, journal={JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY}, year=2014, pages={4119-4126} }