Article Versions Notes

Mercatante D, Curró S, Rosignoli P, Cardenia V, Sordini B, Taticchi A, Rodriguez-Estrada MT, Fabiani R. Effects of Phenols from Olive Vegetation Water on Mutagenicity and Genotoxicity of Stored-Cooked Beef Patties. Antioxidants. 2024; 13(6):695. https://doi.org/10.3390/antiox13060695

Mercatante, Dario, Sarah Curró, Patrizia Rosignoli, Vladimiro Cardenia, Beatrice Sordini, Agnese Taticchi, Maria Teresa Rodriguez-Estrada, and Roberto Fabiani. 2024. "Effects of Phenols from Olive Vegetation Water on Mutagenicity and Genotoxicity of Stored-Cooked Beef Patties" Antioxidants 13, no. 6: 695. https://doi.org/10.3390/antiox13060695

Mercatante, D., Curró, S., Rosignoli, P., Cardenia, V., Sordini, B., Taticchi, A., Rodriguez-Estrada, M. T., & Fabiani, R. (2024). Effects of Phenols from Olive Vegetation Water on Mutagenicity and Genotoxicity of Stored-Cooked Beef Patties. Antioxidants, 13(6), 695. https://doi.org/10.3390/antiox13060695