Carrillo, C. Et Al. 2020. Co-Ingestion of Black Carrot and Strawberry. Effects on Anthocyanin Stability, Bioaccessibility and Uptake. FOODS , vol.9, no.11 .

Carrillo, C., Kamiloğlu Beştepe, S., Grootaert, C., Van Camp, J., & Hendrickx, M., (2020). Co-Ingestion of Black Carrot and Strawberry. Effects on Anthocyanin Stability, Bioaccessibility and Uptake. FOODS , vol.9, no.11.

Carrillo, Celia Et Al. "Co-Ingestion of Black Carrot and Strawberry. Effects on Anthocyanin Stability, Bioaccessibility and Uptake," FOODS , vol.9, no.11, 2020

Carrillo, Celia Et Al. "Co-Ingestion of Black Carrot and Strawberry. Effects on Anthocyanin Stability, Bioaccessibility and Uptake." FOODS , vol.9, no.11, 2020

Carrillo, C. Et Al. (2020) . "Co-Ingestion of Black Carrot and Strawberry. Effects on Anthocyanin Stability, Bioaccessibility and Uptake." FOODS , vol.9, no.11.

@article{article, author={Celia Carrillo Et Al. }, title={Co-Ingestion of Black Carrot and Strawberry. Effects on Anthocyanin Stability, Bioaccessibility and Uptake}, journal={FOODS}, year=2020}