Allium ursinum L. as a Source of Natural Antioxidants: Phytochemical Diversity, Biological Effects, and Functional Food Applications
- DOI
- 10.3390/antiox15091144
- Published
- 2026-09-09
- Container
- Antioxidants
- Publisher
- MDPI AG
- Open access
- unknown
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Cite this work
BibTeX
@article{allodium:10.3390/antiox15091144,
title = {Allium ursinum L. as a Source of Natural Antioxidants: Phytochemical Diversity, Biological Effects, and Functional Food Applications},
author = {Cristina Adriana Rosan and George Alin Opris and Alexandra Cristina Tocai (Moțoc) and Daniela Gitea and Ruben Budău and Manuel Alexandru Gitea and Simona Ioana Vicas},
year = {2026},
journal = {Antioxidants},
doi = {10.3390/antiox15091144},
url = {https://doi.org/10.3390/antiox15091144}
}RIS
TY - JOUR TI - Allium ursinum L. as a Source of Natural Antioxidants: Phytochemical Diversity, Biological Effects, and Functional Food Applications AU - Cristina Adriana Rosan AU - George Alin Opris AU - Alexandra Cristina Tocai (Moțoc) AU - Daniela Gitea AU - Ruben Budău AU - Manuel Alexandru Gitea AU - Simona Ioana Vicas PY - 2026 JO - Antioxidants DO - 10.3390/antiox15091144 UR - https://doi.org/10.3390/antiox15091144 ER -
APA
Rosan, C. A., Opris, G. A., (Moțoc), A. C. T., Gitea, D., Budău, R., Gitea, M. A., & Vicas, S. I. (2026). Allium ursinum L. as a Source of Natural Antioxidants: Phytochemical Diversity, Biological Effects, and Functional Food Applications. Antioxidants. https://doi.org/10.3390/antiox15091144
Source records
- crossref · retrieved 2026-11-05T07:58:59.758Z