Cita APA

Armellini, R., Peinado Pardo, I., Pittia, P., Scampicchio, M., Heredia Gutiérrez, A. B., & Andrés Grau, A. M. (2018). Effect of saffron (Crocus sativus L.) enrichment on antioxidant and sensorial properties of wheat flour pasta.

Citación estilo Chicago

Armellini, Rita, Irene Peinado Pardo, Paola Pittia, M. Scampicchio, Ana Belén|||0000-0001-6629-9779 Heredia Gutiérrez, y Ana María|||0000-0002-6132-3167 Andrés Grau. Effect of Saffron (Crocus Sativus L.) Enrichment On Antioxidant and Sensorial Properties of Wheat Flour Pasta. 2018.

Cita MLA

Armellini, Rita, et al. Effect of Saffron (Crocus Sativus L.) Enrichment On Antioxidant and Sensorial Properties of Wheat Flour Pasta. 2018.