Glenn-Davi, K.; Hurley, A.; Brennan, E.; Coughlan, J.; Shiels, K.; Moran, D.; Saha, S.K.; Zabetakis, I.; Tsoupras, A.
Fermentation Enhances the Anti-Inflammatory and Anti-Platelet Properties of Both Bovine Dairy and Plant-Derived Dairy Alternatives. Fermentation 2022, 8, 292.
https://doi.org/10.3390/fermentation8070292
AMA Style
Glenn-Davi K, Hurley A, Brennan E, Coughlan J, Shiels K, Moran D, Saha SK, Zabetakis I, Tsoupras A.
Fermentation Enhances the Anti-Inflammatory and Anti-Platelet Properties of Both Bovine Dairy and Plant-Derived Dairy Alternatives. Fermentation. 2022; 8(7):292.
https://doi.org/10.3390/fermentation8070292
Chicago/Turabian Style
Glenn-Davi, Kyeesha, Alison Hurley, Eireann Brennan, Jack Coughlan, Katie Shiels, Donal Moran, Sushanta Kumar Saha, Ioannis Zabetakis, and Alexandros Tsoupras.
2022. "Fermentation Enhances the Anti-Inflammatory and Anti-Platelet Properties of Both Bovine Dairy and Plant-Derived Dairy Alternatives" Fermentation 8, no. 7: 292.
https://doi.org/10.3390/fermentation8070292
APA Style
Glenn-Davi, K., Hurley, A., Brennan, E., Coughlan, J., Shiels, K., Moran, D., Saha, S. K., Zabetakis, I., & Tsoupras, A.
(2022). Fermentation Enhances the Anti-Inflammatory and Anti-Platelet Properties of Both Bovine Dairy and Plant-Derived Dairy Alternatives. Fermentation, 8(7), 292.
https://doi.org/10.3390/fermentation8070292