Journal article
R. Lordan, E. O'Keeffe, D. Dowling, Michael Mullally, Hannah Heffernan, A. Tsoupras, I. Zabetakis
Food Bioscience, 2019
Food Bioscience, 2019
Semantic Scholar
DOI
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APA
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Lordan, R., O'Keeffe, E., Dowling, D., Mullally, M., Heffernan, H., Tsoupras, A., & Zabetakis, I. (2019). The in vitro antithrombotic properties of ale, lager, and stout beers. Food Bioscience.
Chicago/Turabian
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Lordan, R., E. O'Keeffe, D. Dowling, Michael Mullally, Hannah Heffernan, A. Tsoupras, and I. Zabetakis. “The in Vitro Antithrombotic Properties of Ale, Lager, and Stout Beers.” Food Bioscience (2019).
MLA
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Lordan, R., et al. “The in Vitro Antithrombotic Properties of Ale, Lager, and Stout Beers.” Food Bioscience, 2019.
BibTeX Click to copy
@article{r2019a,
title = {The in vitro antithrombotic properties of ale, lager, and stout beers},
year = {2019},
journal = {Food Bioscience},
author = {Lordan, R. and O'Keeffe, E. and Dowling, D. and Mullally, Michael and Heffernan, Hannah and Tsoupras, A. and Zabetakis, I.}
}