Journal article
Journal of Functional Foods, 2019
Available to discuss new collaborations, science communication, outreach or speaking opportunities. Contact via email.
Institute for Translational Medicine and Therapeutics
Perelman School of Medicine, University of Pennsylvania
APA
Click to copy
Lordan, R., Walsh, A., Crispie, F., Finnegan, L., Cotter, P., & Zabetakis, I. (2019). The effect of ovine milk fermentation on the antithrombotic properties of polar lipids. Journal of Functional Foods.
Chicago/Turabian
Click to copy
Lordan, R., A. Walsh, F. Crispie, Laura Finnegan, P. Cotter, and I. Zabetakis. “The Effect of Ovine Milk Fermentation on the Antithrombotic Properties of Polar Lipids.” Journal of Functional Foods (2019).
MLA
Click to copy
Lordan, R., et al. “The Effect of Ovine Milk Fermentation on the Antithrombotic Properties of Polar Lipids.” Journal of Functional Foods, 2019.
BibTeX Click to copy
@article{r2019a,
title = {The effect of ovine milk fermentation on the antithrombotic properties of polar lipids},
year = {2019},
journal = {Journal of Functional Foods},
author = {Lordan, R. and Walsh, A. and Crispie, F. and Finnegan, Laura and Cotter, P. and Zabetakis, I.}
}