Cita APA

Lafarga, T., Gallagher, E., Bademunt, A., Bobo, G., Echeverria, G., Viñas, I., & Aguiló‐Aguayo, I. (2018). Physiochemical and nutritional characteristics, bioaccessibility and sensory acceptance of baked crackers containing broccoli co‐products.

Citación estilo Chicago

Lafarga, Tomás, Eimear Gallagher, Ariadna Bademunt, Gloria Bobo, Gemma Echeverria, Inmaculada Viñas, y Ingrid Aguiló‐Aguayo. Physiochemical and Nutritional Characteristics, Bioaccessibility and Sensory Acceptance of Baked Crackers Containing Broccoli Co‐products. 2018.

Cita MLA

Lafarga, Tomás, et al. Physiochemical and Nutritional Characteristics, Bioaccessibility and Sensory Acceptance of Baked Crackers Containing Broccoli Co‐products. 2018.