Journal Article
Food Chemistry, vol. 332, 2020 Dec 1
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Institute for Translational Medicine and Therapeutics
Perelman School of Medicine, University of Pennsylvania
APA
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Lordan, R., Vidal, N. P., Pham, T. H., Tsoupras, A., Thomas, R., & Zabetakis, I. (2020, December 1). Yoghurt fermentation alters the composition and antiplatelet properties of milk polar lipids. Food Chemistry. https://doi.org/10.1016/j.foodchem.2020.127384
Chicago/Turabian
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Lordan, Ronan, Natalia P. Vidal, Thu Huong Pham, Alexandros Tsoupras, Raymond Thomas, and Ioannis Zabetakis. “Yoghurt Fermentation Alters the Composition and Antiplatelet Properties of Milk Polar Lipids.” Food Chemistry, December 1, 2020.
MLA
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Lordan, Ronan, et al. “Yoghurt Fermentation Alters the Composition and Antiplatelet Properties of Milk Polar Lipids.” Food Chemistry, vol. 332, 1 Dec. 2020, doi:10.1016/j.foodchem.2020.127384.
BibTeX Click to copy
@misc{ronan2020a,
title = {Yoghurt fermentation alters the composition and antiplatelet properties of milk polar lipids.},
year = {2020},
month = dec,
day = {1},
journal = {Food Chemistry},
volume = {332},
doi = {10.1016/j.foodchem.2020.127384},
author = {Lordan, Ronan and Vidal, Natalia P. and Pham, Thu Huong and Tsoupras, Alexandros and Thomas, Raymond and Zabetakis, Ioannis},
month_numeric = {12}
}