Journal article
Food Bioscience, 2019
Available to discuss new collaborations, science outreach or speaking opportunities. Feel free to make contact via email or twitter.
Institute for Translational Medicine and Therapeutics
Perelman School of Medicine, University of Pennsylvania
APA
Click to copy
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
Click to copy
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
Click to copy
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.}
}