de Wolf, R. X. M., Hider, R. N., Breitmeyer, J., & Serventi, L. (2025). Effect of lactic fermentation and matrix on phenolic content, bioaccessibility, and scavenging activity of beetroot beverages. European Food Research and Technology, 251(4), 483-492. https://doi.org/10.1007/s00217-024-04643-4
Chicago-referens (17:e uppl.)de Wolf, Robyn Xanthe Mana, Richard Norman Hider, Jason Breitmeyer, och Luca Serventi. "Effect of Lactic Fermentation and Matrix on Phenolic Content, Bioaccessibility, and Scavenging Activity of Beetroot Beverages." European Food Research and Technology 251, no. 4 (2025): 483-492. https://doi.org/10.1007/s00217-024-04643-4.
MLA-referens (9:e uppl.)de Wolf, Robyn Xanthe Mana, et al. "Effect of Lactic Fermentation and Matrix on Phenolic Content, Bioaccessibility, and Scavenging Activity of Beetroot Beverages." European Food Research and Technology, vol. 251, no. 4, 2025, pp. 483-492, https://doi.org/10.1007/s00217-024-04643-4.
